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Detection of porcine DNA in commercially processed meat products sold in Sarawak

Porcine DNA authentication in commercial products is critical due to improper or non-certified Halal logo on its packaging. This study detected the presence of porcine DNA in particularly processed meat products sold in Sarawak. A total of 75 samples were collected, consisting of poultry, beef, and...

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Main Authors: Sajali, Nurhayatie, Mohd Desa, Mohd Nasir, Abu Bakar@Jamaludin, Suhaili, Wong, Sie Chuong, Bong, Ayyensia Sze Sze, Abg Koris, Dayangku Fariha Najiha, Liong, Kerry Sin Wei, Abdul Wahab, Abdul Fattah
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Published: IIUM Press 2022
Online Access:http://psasir.upm.edu.my/id/eprint/100920/
https://journals.iium.edu.my/inst/index.php/hs/article/view/50
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spelling my.upm.eprints.1009202023-07-20T02:10:38Z http://psasir.upm.edu.my/id/eprint/100920/ Detection of porcine DNA in commercially processed meat products sold in Sarawak Sajali, Nurhayatie Mohd Desa, Mohd Nasir Abu Bakar@Jamaludin, Suhaili Wong, Sie Chuong Bong, Ayyensia Sze Sze Abg Koris, Dayangku Fariha Najiha Liong, Kerry Sin Wei Abdul Wahab, Abdul Fattah Porcine DNA authentication in commercial products is critical due to improper or non-certified Halal logo on its packaging. This study detected the presence of porcine DNA in particularly processed meat products sold in Sarawak. A total of 75 samples were collected, consisting of poultry, beef, and seafood products. DNA was isolated and amplified in a polymerase chain reaction that targeted cytochrome B (cytb) and mitochondrial D-loop. PCR products were analysed via gel electrophoresis and viewed through gel documentation. The positive result was observed in 5 samples: 3 from poultry and 2 from beef. The DNA band were detected at an amplicon size of 174 base pairs for poultry products whereas 100 base pairs for beef products. Porcine DNA was absent in seafood products. Positive samples were validated through DNA sequencing. Nucleotide sequences from DNA sequencing were compared with the database using the Basic Local Alignment Search Tool (BLAST). BLAST analysis indicated percentages ranging from 96.83% to 100%, demonstrating high similarity with porcine DNA; one of the samples was labelled with a foreign Halal logo. In summary, this study provides the groundwork for further inspection of the Halal status in commercially processed meat products available in Sarawak. IIUM Press 2022-07-31 Article PeerReviewed Sajali, Nurhayatie and Mohd Desa, Mohd Nasir and Abu Bakar@Jamaludin, Suhaili and Wong, Sie Chuong and Bong, Ayyensia Sze Sze and Abg Koris, Dayangku Fariha Najiha and Liong, Kerry Sin Wei and Abdul Wahab, Abdul Fattah (2022) Detection of porcine DNA in commercially processed meat products sold in Sarawak. Halalsphere, 2 (2). pp. 8-16. ISSN 2773-6040 https://journals.iium.edu.my/inst/index.php/hs/article/view/50 10.31436/hs.v2i2.50
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Porcine DNA authentication in commercial products is critical due to improper or non-certified Halal logo on its packaging. This study detected the presence of porcine DNA in particularly processed meat products sold in Sarawak. A total of 75 samples were collected, consisting of poultry, beef, and seafood products. DNA was isolated and amplified in a polymerase chain reaction that targeted cytochrome B (cytb) and mitochondrial D-loop. PCR products were analysed via gel electrophoresis and viewed through gel documentation. The positive result was observed in 5 samples: 3 from poultry and 2 from beef. The DNA band were detected at an amplicon size of 174 base pairs for poultry products whereas 100 base pairs for beef products. Porcine DNA was absent in seafood products. Positive samples were validated through DNA sequencing. Nucleotide sequences from DNA sequencing were compared with the database using the Basic Local Alignment Search Tool (BLAST). BLAST analysis indicated percentages ranging from 96.83% to 100%, demonstrating high similarity with porcine DNA; one of the samples was labelled with a foreign Halal logo. In summary, this study provides the groundwork for further inspection of the Halal status in commercially processed meat products available in Sarawak.
format Article
author Sajali, Nurhayatie
Mohd Desa, Mohd Nasir
Abu Bakar@Jamaludin, Suhaili
Wong, Sie Chuong
Bong, Ayyensia Sze Sze
Abg Koris, Dayangku Fariha Najiha
Liong, Kerry Sin Wei
Abdul Wahab, Abdul Fattah
spellingShingle Sajali, Nurhayatie
Mohd Desa, Mohd Nasir
Abu Bakar@Jamaludin, Suhaili
Wong, Sie Chuong
Bong, Ayyensia Sze Sze
Abg Koris, Dayangku Fariha Najiha
Liong, Kerry Sin Wei
Abdul Wahab, Abdul Fattah
Detection of porcine DNA in commercially processed meat products sold in Sarawak
author_facet Sajali, Nurhayatie
Mohd Desa, Mohd Nasir
Abu Bakar@Jamaludin, Suhaili
Wong, Sie Chuong
Bong, Ayyensia Sze Sze
Abg Koris, Dayangku Fariha Najiha
Liong, Kerry Sin Wei
Abdul Wahab, Abdul Fattah
author_sort Sajali, Nurhayatie
title Detection of porcine DNA in commercially processed meat products sold in Sarawak
title_short Detection of porcine DNA in commercially processed meat products sold in Sarawak
title_full Detection of porcine DNA in commercially processed meat products sold in Sarawak
title_fullStr Detection of porcine DNA in commercially processed meat products sold in Sarawak
title_full_unstemmed Detection of porcine DNA in commercially processed meat products sold in Sarawak
title_sort detection of porcine dna in commercially processed meat products sold in sarawak
publisher IIUM Press
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/100920/
https://journals.iium.edu.my/inst/index.php/hs/article/view/50
_version_ 1772813409301037056
score 13.211869

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