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Molecular DNA ‐based detection of ionising radiation in meat
Author(s) -
Şakalar Ergün
Publication year - 2017
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.8015
Subject(s) - ionizing radiation , primer (cosmetics) , irradiation , dna , food irradiation , chemistry , molecule , polymerase chain reaction , dna damage , radiochemistry , food science , gene , biochemistry , organic chemistry , physics , nuclear physics
BACKGROUND Ionising radiation induces molecular alterations, such as formation of ions, free radicals, and new stable molecules, and cleavage of the chemical bonds of the molecules present in food. Irradiation‐treated meat should be labelled to control the process and to ensure free consumer choice. Therefore, sensitive analytical methods are required to detect the irradiation dose. RESULTS Meat samples were exposed to radiation doses of 0, 0.272, 0.497, 1.063, 3.64, 8.82 and 17.42 kGy in an industrial 60 Co gamma cell. Primers were designed to amplify 998, 498 and 250‐base pair (bp) regions of the 18S rRNA gene of nuclear DNA from the irradiated samples. A new DNA ‐based method was developed to quantify the radiation exposed to the unstored meat and the meat stored at −20 °C for 3 and 6 months. The method was able to detect meat samples stored and unstored with dose limits of 1.063 and 3.64 kGy , respectively. CONCLUSION The level of irradiation can be detected using primer pairs that target particularly different‐sized sequences for DNA amplification by PCR . This method can be widely used for the analysis of not only meat samples, but also all biological materials containing DNA . © 2016 Society of Chemical Industry