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Pakistan Journal of Biological Sciences
Year: 2005  |  Volume: 8  |  Issue: 3  |  Page No.: 501 - 504

Rapid Detection of Pork in Processed Food Using Polymerase Chain Reaction Amplification Technology: A Preliminary Report

Kairalla M.S. Khairalla, Badr E. Hago, Tigani Hassan, Ali A. Majid, El-Amin Dafalla, Abdul E. Karrar and Imadeldin E. Aradaib    

Abstract: Pork consumption is prohibited in some religions. Therefore, religious people are adament about importing processed food, which may contain or has been contaminated with pork or swine-derived products. In Sudan, no reliable assays exist for detecting the presence of pork in processed food. Currently, regulatory officials rely on a paper trail for this verification. To address the void in scientific regulatory monitoring, a means of a reliable, rapid, sensitive and specific method for detection of pork in processed food is urgently needed. The swine mitochondrial cytochrome-b (mtcyt-b) gene was used as a target DNA for PCR amplification. Using a pair of primers (PSL1 and PSR4), the mtcyt-b PCR resulted in amplification of a 525 base pair (bp) PCR product. The sensitivity of this mtcyt-b PCR was found to be 100 fg of DNA (equivalent to 1000 copies) as determined by DNA concentration and number of copies of mtcyt-b DNA, extracted from whole blood sample obtained from pigs. The mtcyt-b PCR assay provides a simple, rapid and reliable method for detection and identification of fresh, marinated or cocked pork in processed food produced for human consumption. In addition, this PCR assay should support future policies regarding import regulations for food industry.

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