Specific Discrimination of Chicken DNA from Other Poultry DNA in Processed Foods Using the Polymerase Chain Reaction | Zendy

T. Fujimura | Zendy; Takashi Matsumoto | Zendy; Soichi Tanabe | Zendy; Fumiki Morimatsu | Zendy

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Specific Discrimination of Chicken DNA from Other Poultry DNA in Processed Foods Using the Polymerase Chain Reaction

Author(s) -

T. Fujimura,

Takashi Matsumoto,

Soichi Tanabe,

Fumiki Morimatsu

Publication year - 2008

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.70662

Subject(s) - primer (cosmetics) , polymerase chain reaction , dna , primer dimer , biology , microbiology and biotechnology , genomic dna , mitochondrial dna , processed meat , multiple displacement amplification , gene , food science , dna extraction , chemistry , genetics , multiplex polymerase chain reaction , organic chemistry

In the present study, specific discrimination of chicken DNA contamination in processed foods using the polymerase chain reaction was investigated. The primer pair was designed to amplify a 102-bp fragment of the chicken mitochondrial 16S ribosomal RNA gene. While the DNA from chicken meat was amplified, the DNA from other poultry meat, mammalian meat, fish, shellfish, and cereals was not amplified. The primer amplified DNA fragments derived from model processed and nonprocessed food samples containing 0.001, 0.01, 0.1, 1, 10, and 100% chicken.

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