Development of Detection Porcine DNA in Gelatin and Halal Food Products using Real-Time Polymerase Chain Reaction Based on Taqman Probe
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Abstract
Identification of prohibited animals, such as pork contaminated in food, is necessary for halal food inspection. This study uses the real-time PCR technique, with positive results only in pork meat but negative result in other meats. The sensitivity of real-time PCR can be made at the lowest intensity of 0.001 %์ for porcine DNA in raw meat and 0.01 %์ in high-temperature pork meat. For detection of porcine DNA contamination in meat products and raw materials used in production, it was found that the method was effective to detect porcine contamination in the production of hard-to-detect products such as gelatin powders made from pork, and seasoning products such as soup cubes.
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References
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