Species substitution is a form of seafood fraud for the purpose of economic gain. DNA
barcoding utilizes species-specific DNA sequence information for specimen identification …

The authentication of food is an urgent concern owing to the increasing population and
direct consequences of food on public health. Food authentication using DNA and omics …

Due to their high market value, meat products are often targets for species substitution and
adulteration. DNA-based methods are recognized as the most appropriate means to detect …

This series of studies was followed by expansive research on food allergy: analysis of
epitopes of bovine serum albumin (the major beef allergen), isolation and identification of …

A method utilizing PCR-restriction fragment length polymorphism (RFLP) in the
mitochondrial genes was developed for beef (Bos taurus), pork (Sus scrofa), buffalo …

A rapid real-time quantitative PCR method to detect trace amounts of pork, chicken, beef,
mutton, and horseflesh in foods was developed. The primers and TaqMan MGB (minor …

Considering that the authentication of food contents is one of the most important issues for
the food quality sector, and given the increasing demand for transparency in the meat …

An easy, rapid and sensitive method of detection of the presence of meat species in raw or
processed foods is important from cultural, religious, health and commercial perspectives. In …

Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR
(RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with …

The identification of pork in commercially processed meats is one of the most crucial issues
in the food industry because of religious food ethics, medical purposes, and intentional …