Quantitative PCR detection of pork in raw and heated ground beef and pâté

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5265-5267

  Calvo, Jorge H ^b   Osta, Rosario ^a   Zaragoza, Pilar ^a  

^a Facultad De Veterinaria   (Spain)

^b INIA   (Spain)

Author keywords

Contamination; Fraud; Pig; Quantification; Species identification

Indexed keywords

DNA;

ANIMAL TISSUE; ARTICLE; BEEF CATTLE; DENSITOMETRY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; MEAT; NONHUMAN; POLYMERASE CHAIN REACTION; QUANTITATIVE ANALYSIS; SPECIES IDENTIFICATION; SWINE;

ANIMALS; CATTLE; DNA; FOOD CONTAMINATION; MEAT; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; SHORT INTERSPERSED NUCLEOTIDE ELEMENTS; SWINE;

ANAS SP.; ANIMALIA; BOS TAURUS; SUS SCROFA;

EID: 0037063442     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0201576     Document Type: Article

References (14)

1. Identification of animal species in ground meat mixtures by multivariate analysis of isoelectricfocusing protein profiles
2. Liquid chromatographic identification of meats
3. Development of a monoclonal antibody specific to cooked mammalian meats
4. Monoclonal antibody detection of porcine meat
5. Quantitative evaluation of pork adulteration in raw ground beef by radial immunodiffusion and enzyme-linked immunosorbent assay
6. Detection of poultry and pork in cooked and canned foods by enzyme-linked immunosorbent assay
7. Differentiation of closely related species by DNA hybridation
8. Identification of sole (Solea solea) and Greenland Halibut (Reinhardtius hippoglossoides) by PCR amplification of the 5S rDNA gene
9. A quick and simple method for the identification of meat species and meat products by PCR assay
10. Realtime quantitative PCR detection of genetically modified: Maximer maize and roundup ready soybean in some representative foods
11. Application of 5′-nuclease PCR for quantitative detection of Listeria monocytogenes in pure cultures, water, skim milk, and unpeurized whole milk
12. Technical note; A quick and more sensitive method to identify pork in processed and unprocessed food by PCR amplification of a new specific DNA fragment
13. Detection of pork in heated meat products by the polymerase cahin reaction