Detection and Quantification of Milk Ingredients as Hidden Allergens in Meat Products by a Novel Specific Real-Time PCR Method

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Villa, C (Author) Other; Joana Costa (Author) FFUP; Mafra, I (Author) Other

Journal

Title: Biomolecules

Vol. 9

Final page: 804

ISSN: 2218-273X

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 5 Citations

Other information

Authenticus ID: P-00R-EJY

DOI: 10.3390/biom9120804

Abstract (EN): Milk ingredients are often included in a wide range of meat products, such as cooked hams and sausages, to improve technological characteristics. However, milk proteins are also important food allergens. The aim of this study was the development of a highly sensitive and specific real-time PCR system targeting the 12S rRNA gene of Bos domesticus for the detection and quantification of milk as an allergenic ingredient in processed meat products. The method was able to achieve an absolute limit of detection (LOD) of 6 fg of milk DNA. Using a normalized approach (Ct method) for the detection of milk protein concentrate (MPC), it was possible to obtain sensitivities down to 0.01% (w/w) of MPC in model hams (raw and cooked) and autoclaved sausages, and 0.005% in raw sausage mixtures. The developed systems generally presented acceptable PCR performance parameters, being successfully validated with blind samples, applied to commercial samples, and further compared with an immunochemical assay. Trace amounts of milk material were quantified in two out of 13 samples, but the results mostly infer the excessive practice of the precautionary labeling.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 15