1. Pyrosequencing for Screening of Food & Ingredient Adulteration
Monee Shamsher, Richard Onley Mary Scott and Angus Knight
Pyrosequencing is a general screening tool for the identification of any DNA based adulterant
Pyrosequencing, sequences amplified DNA and tells you what is present so you do not have to specify what you are looking for !
Pyrosequencing can detect unknown and unsuspected cases of adulteration or mislabelling
Applicable to raw and processed products including tinned food
Since the method results in DNA sequence data, the identification resulting from the method is validated in comparison with data from DNA databases
Cod vs Haddock
100% Cod
100% Haddock
Saffron vs Carrot
Saffron
Carrot
100% Horse
100% Beef
Identification
Horse vs Beef
Game Pate
Complex Mixtures
50% Cod DNA and 50% Haddock DNA
30% chicken DNA , 40% turkey DNA and 25% pork DNA
Seafood sticks
Wheat in Rye product
5% Wheat DNA in Rye
Rapid DNA sequencing technology for PCR products
The method avoids false positives obtained in more traditional real-time PCR owing to non-specific PCR amplification and probe binding.
The method is semi-quantitative with a limit of detection of 1% (w/w DNA) and can be applied to processed products.
The method provides additional sequence based information that can be informative in analysing results from samples.
References:
Balizitzki-Korte, B., Auslinger, K., Bartsch, C., Rolf, B., (2005) Species identification by means of pyrosequencing the mitochondrial 12S gene. Intl. J. Legal Med 119:
Ortola-Vidal, A., Schnerr, H., Rojmyr, M., Lysholm., F., Knight, A (2007) Quantitative Identification of plant genera in food products using PCR and pyrosequencing™ Technology. Food Control 18,
Battist, C.De., Marciano, S., Magnabosco, C., Busato, S. Arcangeli, G., Cattoli, G. (2014) Pyrosequencing as a tool for rapid fish species identification and commercial fraud detection. J. Agric. Food. Chem.62:
For more information on pyrosequencing please contact Dr Monee Shamsher,