Food Forensics: Using DNA-Based Technology for the Detection of Animal Species in Meat Products

Meat species specification is an area which needs specialized attention in food forensics. It is a vital field to ensure the food safety to the consumers and conserves the laws related to meat and meat products. The adulteration of inferior quality meat into superior quality meat is a common practice all over the world. DNA-Based techniques can easily solve the problems of vetro-legal or forensic cases and related laws existing worldwide. In this study, DNA Microarray and Real-Time polymerase chain reaction (RT-PCR) techniques were applied for the detection of meat adulteration in processed meat samples. Seventy seven samples of processed beef meat products (Hamburger, luncheon, sausages, hot dog, corned loaves, meat balls, shish kebabs) 11 samples each, were subjected to DNA Microarray analysis (LCD array kit, Meat 4.0)while fourteen samples, 2 of each meat product, including the two positive samples for pig were reanalyzed by RT-PCR (7500 Fast Applied BioSystems, ABI,). The results obtained by both of DNA Microarray and RT-PCR were identical to each other with the range of 100%. The results showed that 51 out of 77 samples (66.2%) were labeled incorrectly, and adulteration was made in contrary to the notifications on the label. The adulteration was detected mostly in meat balls (90.9%), shish kebabs (81.8%), luncheon (72.7%), corned loaves (72.7%), hot dog (54.5), sausage (54.5%) and hamburger (36.4%). It was mostly seen that meat balls, shish kebabs, luncheon and corned loaves have significantly potential jeopardy for adulteration. Hot dog; sausage and finally hamburger samples were lower profile than the others. On the other hand, all these types of food were having a claim of 100% beef on the labels. Hence, detected meat species were chicken, turkey, goat, sheep and pig. Only two samples (one luncheon sample and one sausage sample) were adulterated with pig. No equine species were detected in any of the samples. [Yosef, T.A.; AlJulaifi, M.Z. and AL-Rizqi, A.M. Food Forensics: Using DNA-Based Technology for the Detection of Animal Species in Meat Products. Nat Sci 2014; 12(6):82-90]. (ISSN: 1545-0740). http://www.sciencepub.net/nature. 12