PCR Method of Detecting Pork in Foods for Verifying Allergen Labeling and for Identifying Hidden Pork Ingredients in Processed Foods

  title={PCR Method of Detecting Pork in Foods for Verifying Allergen Labeling and for Identifying Hidden Pork Ingredients in Processed Foods},
  author={Soichi Tanabe and Eiji Miyauchi and Akemi Muneshige and Kazuhiro Mio and Chikara Sato and Masahiko Sato},
  journal={Bioscience, Biotechnology, and Biochemistry},
  pages={1663 - 1667}
A PCR method to detect porcine DNA was developed for verifying the allergen labeling of foods and for identifying hidden pork ingredients in processed foods. The primer pair, F2/R1, was designed to detect the gene encoding porcine cytochrome b for the specific detection of pork with high sensitivity. The amplified DNA fragment (130 bp) was specifically detected from porcine DNA, while no amplification occurred with other species such as cattle, chicken, sheep, and horse. When the developed PCR… 
A Real-Time Quantitative PCR Detection Method for Pork, Chicken, Beef, Mutton, and Horseflesh in Foods
A rapid real-time quantitative PCR method to detect trace amounts of pork, chicken, beef, mutton, and horseflesh in foods was developed and would be particularly useful in the detection of hidden meat mince in processed foods, which would verify food labeling and gain consumers’ trust.
Specific detection of banana residue in processed foods using polymerase chain reaction.
Both specific polymerase chain reaction methods show high sensitivity and may be applicable as specific tools for the detection of trace amounts of banana in commercial food products.
Specific Detection by the Polymerase Chain Reaction of Potentially Allergenic Salmonid Fish Residues in Processed Foods
There is no ELISA method for salmonid fish, making the PCR method the only reliable measure for detecting salmonidFish in processed foods.
Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
The primers developed in this study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures, indicating that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulterations.
Identification of pork contamination in meatball using genetic marker mitochondrial DNA cytochrome b gene by duplex-PCR
It can be concluded that duplex-PCR of mt-DNA cytochrome b gene was very sensitive to identify pork contamination in meatball with the presence of specific 398 bp DNA band.
Multiplex PCR Method of Detecting Pork to Guarantee Halal Status in Meat Processed Products
The results showed that the cyt b gene proved successful in amplified DNA from beef and pork with different fragment lengths in the DNA mix of the 2 types of livestock in one reaction so that 2 DNA bands formed with different lengths according to the length of the fragment from each animal.
Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes
It can be suggested that optimized PCR-QAI is considered as a rapid and sensitive method for routine pork detection and quantification in raw or processed meat.
A PCR Method for Rapid Detection of Peanut Ingredients in Food
A polymerase chain reaction (PCR) method was developed to detect peanut ingredients in food using a primer pair corresponding to the agglutinin gene, which successfully identified all of the 6 processed foods containing peanut whereas 13 other processed foods, which don't declare peanuts as an ingredient, were all negative.
Pig species identification in meatballs using polymerase chain reaction-restriction fragment length polymorphism for Halal authentication.
PCR-RFLP technique using BseDI restriction enzymes is reliable for the detection of the pig meat in meatball for the Halal authentication and distinguished between bovine, chicken, and pig sample.


It was shown that the trace amount of peanut in the commercial food products could be qualitatively detected using this method and the reproducibility and applicability of the proposed methods were verified in a six-laboratory collaborative study.
PCR Method for Detecting Trace Amounts of Buckwheat (Fagopyrum spp.) in Food
A PCR method to detect buckwheat DNA by using primers corresponding to the internal transcribed spacer region and the 5.8S rRNA gene is described, which should benefit food manufacturers, clinical doctors, and allergic patients by providing information on the presence of buckWheat contamination in food.
IgE antibody response to vertebrate meat proteins including tropomyosin.
  • R. Ayuso, S. Lehrer, +7 authors G. Reese
  • Biology, Medicine
    Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology
  • 1999
Immunochemical identification of the allergens in egg white.
  • D. Hoffman
  • Chemistry, Medicine
    The Journal of allergy and clinical immunology
  • 1983
Allergic cross‐reactions between cat and pig serum albumin
S Sensitization to cat serum albumin should be considered a useful marker of possible cross‐sensitization not only to porcine serumalbumin but also to other mammalian serum albumins.
Food allergy in childhood. Hypersensitivity to cows’milk allergens *
  • L. Businco, J. Belltinti
  • Medicine
    Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology
  • 1993
The diagnosis of CMA is made only when a relationship between ingestion of milk and the onset of symptoms can be shown and the symptomatology can be demonstrated to be the consequence of an immunological reaction.
A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope.
The minimum primary structure of the IgE-binding epitope in wheat gluten was determined as Gln-Gln-gln-Pro-Pro and it was confirmed that acetyl-GlN-Glngn- gln-pro-Pro bound to wheat-specific IgE antibodies in the sera of patients allergic to wheat, although it did not induce histamine release from the basophils of these patients.