Determination of the Fraud of Processed Meat Products by ELISA

Süleyman Kök; Sertaç Atalay

Determination of the Fraud of Processed Meat Products by ELISA

Öz

Determination of meat origin is important for consumer rights, religious beliefs and national laws. Nowadays, people demand reliable information about the food they consume. The consumer’s choice is greatly influenced by the food composition detailed in labeling. In the case of processed meat products, this is going to be especially important because fraud cannot be visually assayed understood. Consumers cannot take measures except to trust the label information on the product. Enzyme-Linked Immuno Sorbent Assay (ELISA) is widely used technique for in detecting meat product authenticity because of its specificity, simplicity and sensitivity. 155 fast food samples (77 toasts, 38 hamburgers and 40 pizzas) sold as 100% beef products collected randomly from fast food restaurants in İstanbul, Tekirdağ and Edirne were analyzed by using ELISA. Fraudulent meat products were found in 53 (34.2%) of 155 fast food samples. Although it was detected horse-meat in two toasts, no pork was detected in samples.

Anahtar Kelimeler

Meat product,animal species,fraudulent meat

Kaynakça

1. Ali ME, Hashim U, Mustafa S, Man YBC (2012): SwineSpecific PCR-RFLP assay targeting Mitochondrial Cytochrome B gene for semiquantitative detection of pork in commercial meat products. Food Analytical Methods, 5, 613-623.
2. Anonymous (2016): Agricultural Products Markets-Red meat. TURKSTAT and TEPGE Calculations-2015-2016,https://arastirma.tarim.gov.tr/tepge/Belgeler/.../2018-Ocak%20Kırmızı %20Et. pdf , Accessed: 11/09/2018.
3. Anonymous (2018): Turkish Food Codex Communiqué on Meat and Meat Products, Notification No. 2012/74. Official Journal Number: 28488, 05.12.2012, http://www.resmigazete.gov.tr
4. Arun O, Ciftcioglu G, Sandikci Altunatmaz S, Atalay S, Savasçı M., Eken HS (2014): Effect of Processing on PCR Detection of Animal Species in Meat Products. Kafkas Univ Vet Fac Jrnl, 20(6), 945950.
5. Asensio L, González I, García T, Martín R (2008): Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA). Food control, 19(1), 1-8.
6. Ballin NZ (2010): Authentication of meat and meat products. Meat Sci, 86(3), 577-587.
7. Ballin NZ., Vogensen FK., Karlsson AH (2009): Species determination–Can we detect and quantify meat adulteration? Meat Sci, 83(2), 165-174.
8. Cawthorn DM, Steinman HA, Hoffman LC (2013): A high incidence of species substitution and mislabelling detected in meat products sold in South Africa. Food control, 32(2), 440-449.

9. Cerit H, Dumen E, Sezgin FH, Ergin S, Bayrakal GM (2015): PCR Assay for Identification of Animal Species in Different Ready to Eat Raw Meat Samples. Kafkas Univ Vet Fac Jrnl, 21(5), 777-779.
10. Ekici K, Akyüz N (2003): A Study with SDS-PAGE Technique for the Species Identification of Raw Meat Van Vet. Jrnl, 14(2), 78-82.
11. Günşen U, Aydın A, Ovalı BB, Coşkun Y (2006): Detection of different meat species in raw meat and cooked meat products using ELISA technİque. J Fac Vet Istabul U, 32(2), 45-52.
12. İlhak Oİ, Güran HŞ (2015): Authentication of Meat Species in Sucuk by Multiplex PCR. J. Fac. Vet. Med. Istanbul Univ., 41 (1), 6-11. doi: 10.16988/iuvfd.2015.81917
13. Kamber U, Özalp E (2009): Determination of Meat Origins in Turkish Fermented Sausage Using Indirect Competitive ELISA. Erciyes Univ Vet Fac Jrnl, 6(1), 21-29.
14. Koh MC, Lim CH, Chua SB, Chew ST, Phang STW (1998): Random amplified polymorphic DNA (RAPD) fingerprints for identification of red meat animal species. Meat Science, 48, 275285.
15. Mane BG, Mendiratta SK, Tiwari AK, Sharma BD, Bhilegaokar KN, Anjaneyulu ASR (2011): Detection of pork in admixed meat and meat products by species-specific PCR technique. The Indian Journal of Animal Sciences, 81, 1178-1181.
16. Özpinar H, Tezmen G, Gokce I, Tekiner IH (2013): Detection of Animal Species in Some Meat and Meat Products by Comparatively Using DNA Microarray and Real Time PCR Methods. Kafkas Univ Vet Fak Jrnl, 19(2), 25-252. doi:10.9775/kvfd.2012.7616
17. Rahmati S, Julkapli NM, Yehye WA, Basirun WJ (2016): Identification of meat origin in food products–A review. Food control, 68, 379-390.
18. Saygın Ö, Demirbaş N (2017): The Current Situation of Red Meat Sector in Turkey and Solution Recommendations. Hayvansal Üretim 58(1), 74-80.
19. Soares S, Amaral JS, Oliveira MBP, Mafra I (2014): Quantitative detection of soybean in meat products by a TaqMan real-time PCR assay. Meat Sci, 98(1), 41-46.
20. Tosun D, Demirbaş N (2012): Food Safety Problems in the Red Meat and Meat Products Industry in Turkey and Precautions. Uludag Univ Agri Fac Jrnl, 26(1), 93-102.
21. Türkyılmaz Ö, Irmak H (2008): Determination Of Species in Meat And Meat Products with ELISA Technique. Bornova Vet Sci Jrnl, 30(44), 27.
22. Türkyılmaz Ö, Kafa B, İzan Y, Sava Ş (2009): Çiğ et ve et ürünlerinde AGID yöntemi ile türlerin tespiti. Bornova Vet Sci Jrnl, 31(45), 15-20.
23. Ulca P, Balta H, Cagin I, Senyuva HZ (2013): Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish food. Meat Science, 94, 280-284.
24. Yalçın H, Alkan G (2012): Investigation of the Presence of Horse and Pig Meat in Meat and Meat Products Using Uhlenhuth Precipitation Ring, Agar Gel Immunodiffusion and EnzymeLinked Immuno Sorbent Assay Techniques. Kafkas Univ Vet Fac Jrnl, 18(6), 923-927.

Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Süleyman Kök ^*
0000-0002-9677-3571
Türkiye

Sertaç Atalay Bu kişi benim
0000-0002-9677-3571

Yayımlanma Tarihi

27 Aralık 2018

Gönderilme Tarihi

14 Eylül 2018

Kabul Tarihi

26 Kasım 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 58 Sayı: 2

IZ

https://izlik.org/JA68CW25NW

Kaynak Göster

RIS / Bibtex

APA

Kök, S., & Atalay, S. (2018). Determination of the Fraud of Processed Meat Products by ELISA. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, 58(2), 95-98. https://izlik.org/JA68CW25NW

AMA

1.Kök S, Atalay S. Determination of the Fraud of Processed Meat Products by ELISA. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi. 2018;58(2):95-98. https://izlik.org/JA68CW25NW

Chicago

Kök, Süleyman, ve Sertaç Atalay. 2018. “Determination of the Fraud of Processed Meat Products by ELISA”. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi 58 (2): 95-98. https://izlik.org/JA68CW25NW.

EndNote

Kök S, Atalay S (01 Aralık 2018) Determination of the Fraud of Processed Meat Products by ELISA. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi 58 2 95–98.

IEEE

[1]S. Kök ve S. Atalay, “Determination of the Fraud of Processed Meat Products by ELISA”, Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, c. 58, sy 2, ss. 95–98, Ara. 2018, [çevrimiçi]. Erişim adresi: https://izlik.org/JA68CW25NW

ISNAD

Kök, Süleyman - Atalay, Sertaç. “Determination of the Fraud of Processed Meat Products by ELISA”. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi 58/2 (01 Aralık 2018): 95-98. https://izlik.org/JA68CW25NW.

JAMA

1.Kök S, Atalay S. Determination of the Fraud of Processed Meat Products by ELISA. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi. 2018;58:95–98.

MLA

Kök, Süleyman, ve Sertaç Atalay. “Determination of the Fraud of Processed Meat Products by ELISA”. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, c. 58, sy 2, Aralık 2018, ss. 95-98, https://izlik.org/JA68CW25NW.

Vancouver

1.Süleyman Kök, Sertaç Atalay. Determination of the Fraud of Processed Meat Products by ELISA. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi [Internet]. 01 Aralık 2018;58(2):95-8. Erişim adresi: https://izlik.org/JA68CW25NW