Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety

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Al Qassab Tareq; KAMKAR ABOLFAZL; SHAYAN PARVIZ; Khanjari Ali

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Paper Information

Journal: Iranian Journal of Veterinary Medicine Year:2019 | Volume:13 | Issue:1 Page(s): 101-113

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Information Journal Paper

Title

Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety

Author(s)

Al Qassab Tareq | KAMKAR ABOLFAZL | SHAYAN PARVIZ | Khanjari Ali | Issue Writer Certificate

Keywords

AdulterationQ2

MislabelingQ1

Multiplex PCRQ1

Polymerase Chain Reaction (PCR)Q1

SausageQ1

Abstract

BACKGROUND: Identifying the animal species origin in meat and meat products is important for preventing Adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of Mislabeling in cooked Sausage meats as adulterants by use of Multiplex PCR. METHODS: A total of 114 samples including Sausage labeled containing 40%, 55% and 70% red meat of 10 different brands were collected from various markets and supermarkets. Following genomic DNA extraction from cooked Sausages which were claimed to be made of red meat, Multiplex PCR was performed to detect Adulteration in processed food. RESULTS: According to the analysis, 60 Sausage samples showed that they consist of only meat from chicken (52. 6%), 48 Sausage samples consist of meat from beef and chicken (42. 1%) and only 5. 3% of the examined Sausages were prepared with the meat of beef (6 samples). CONCLUSIONS: This high rate of undeclared chicken meat in Sausage samples is most probably due to achieving more profit. Our results indicated that the meat species substitution occurs often in processed meats like Sausages, which indicates the need of more governmental controls.

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APA: Copy

Al Qassab, Tareq, KAMKAR, ABOLFAZL, SHAYAN, PARVIZ, & Khanjari, Ali. (2019). Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety. IRANIAN JOURNAL OF VETERINARY MEDICINE (INTERNATIONAL JOURNAL OF VETERINARY RESEARCH), 13(1 ), 101-113. SID. https://sid.ir/paper/158039/en

Vancouver: Copy

Al Qassab Tareq, KAMKAR ABOLFAZL, SHAYAN PARVIZ, Khanjari Ali. Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety. IRANIAN JOURNAL OF VETERINARY MEDICINE (INTERNATIONAL JOURNAL OF VETERINARY RESEARCH)[Internet]. 2019;13(1 ):101-113. Available from: https://sid.ir/paper/158039/en

IEEE: Copy

Tareq Al Qassab, ABOLFAZL KAMKAR, PARVIZ SHAYAN, and Ali Khanjari, “Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety,” IRANIAN JOURNAL OF VETERINARY MEDICINE (INTERNATIONAL JOURNAL OF VETERINARY RESEARCH), vol. 13, no. 1 , pp. 101–113, 2019, [Online]. Available: https://sid.ir/paper/158039/en

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