Detection of porcine DNA in Korean processed foods by real-time PCR

• Published in: Food science and biotechnology Vol. 32; no. 1; pp. 21 - 26
• Main Authors: Kim, Yuri, Lee, Hyun-Sung, Lee, Kwang-Geun
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.01.2023; Springer Nature B.V
• Subjects: Analytical methods; certification; Chemistry; Chemistry and Materials Science; Deoxyribonucleic acid; detection limit; DNA; Food; Food processing; Food Science; Laboratories; Noodles; Nutrition; Polymerase chain reaction; Processed foods; quantitative polymerase chain reaction; Real time; Research Article; Statistical analysis; swine; Korean processed foods; Porcine DNA; Halal; Real-time PCR
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-022-01169-x

In this study, a commercial DNA extraction kit and a real-time Polymerase Chain Reaction (PCR) kit were applied to detect porcine DNA in Korean processed foods. The specificity, sensitivity, applicability and inter-laboratory reproducibility were evaluated for analytical method validation. We observed no false-positive or false-negative results in the assay, confirming its specificity. The sensitivity of the real-time PCR was expressed as the limit of detection (LOD), which was determined to be 0.005 ng in 35 cycles. In the applicability test, PCR was performed on 12 types of food matrices, and there were no inhibitor effects. An interlaboratory comparison showed no statistically significant (p > 0.05) differences between the results from two laboratories. We analysed 131 samples to determine the presence of porcine DNA for halal certification: 129 samples were negative, and porcine DNA was detected in one sample each of instant noodles and dumpling. The real-time PCR applied in this study is a reliable analytical method to detect porcine DNA in food and can be used easily, quickly and routinely in food facilities.