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

Soichi TANABE, Eiji MIYAUCHI, Akemi MUNESHIGE, Kazuhiro MIO, Chikara SATO, Masahiko SATO
2007 Bioscience, biotechnology and biochemistry  
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
more » ... the developed PCR method was used for investigating commercial food products, porcine DNA was clearly detected in those containing pork in the list of ingredients. In addition, 100 ppb of pork in heated gyoza (pork and vegetable dumpling) could be detected by this method. This method is rapid, specific and sensitive, making it applicable for detecting trace amounts of pork in processed foods.
doi:10.1271/bbb.70075 pmid:17617732 fatcat:vznsvpc2xbhn5htj2olvtgkwui