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Application of a polymerase chain reaction (PCR) method as a complementary tool to microscopic analysis for the detection of bones and other animal tissues in home‐made animal meals
Author(s) -
Prado Marta,
Casqueiro José,
Iglesias Yolanda,
Cepeda Alberto,
BarrosVelázquez Jorge
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1693
Subject(s) - feather , polymerase chain reaction , food science , biology , animal species , animal feed , animal fat , bone meal , real time polymerase chain reaction , raw material , biochemistry , zoology , gene , ecology , bran
A polymerase chain reaction (PCR) method was compared with a variation of the official microscopic technique (Directive 98/88/EC) for the detection in animal meals of cereals (wheat and corn) and animal parts (bone, feathers, meat, liver, fat and blood). Microscopy successfully detected animal bones in raw feeds with a sensitivity of 1 g kg −1 , while the sensitivity of the PCR method was in the range of 5–10 g kg −1 . Microscopy also allowed the detection of animal bones and feathers in feeds processed at 115 and 133 °C but failed to detect other animal materials. The PCR method successfully detected cereals (wheat and corn) as well as meat, bone, liver, fat and feathers after processing at 115 °C for 20 min. Heating at 133 °C under overpressure (autoclave) conditions resulted in more intense DNA fragmentation and lower DNA extractability. Nevertheless, bone and liver, as well as wheat and corn in home‐made animal meals, were successfully detected even after heating at 133 °C for 20 min. Copyright © 2004 Society of Chemical Industry