Submitted: 13 Jun 2014
Revised: 09 Aug 2014
Accepted: 17 Aug 2014
First published online: 06 Oct 2016
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Int J Enteric Pathog. 2014;2(4): e21152.
doi: 10.17795/ijep21152
  Abstract View: 627
  PDF Download: 421

Research Article

Molecular Assay for Fraud Identification of Handmade Hamburgers

Gilda Eslami 1,2, Bahador Hajimohammadi 3 * , Mahsa Moghadam Ahmadi 3, Ali Dehghani 4, Hengameh Zandi 5, Fatemeh Hoseinpour Ganjaroudi 6, Sepideh Khalatbari 3

1 Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, IR Iran
2 Department of Parasitology and Mycology, Faculty of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, IR Iran
3 Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, IR Iran
4 Department of Biostatistics and Epidemiology, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, IR Iran
5 Department of Medical Microbiology, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, IR Iran
6 Department of Food Hygiene and Safety, International University, Shahid Sadoughi University of Medical Science, Yazd, IR Iran
Corresponding author: Bahador Hajimohammadi, Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, IR Iran. Tel: +98-9112751283, Fax: +98-3516238555, Email: b.hajimohammadi@gmail.com

Abstract

Background: Meat products could be sources of enter pathogens. Identification of meat species in different foods could help us in molecular epidemiological studies of pathogens transmitted by meat.

Objectives: In this study, we targeted cytochrome b for identification of beef in handmade hamburgers.

Patients and Methods: A total of 110 raw handmade hamburgers were collected from different areas of Yazd city, Iran, during spring of 2013. Genomic DNA was extracted using the salting out method. The beef cytochrome b gene was amplified using specific primers. Analysis of the amplicons was done with agarose gel electrophoresis usinga100 base pair (bp) DNA ladder.

Results: The results showed that among the 110 handmade hamburger samples, 10 (9.09%) samples did not containany cow meat while 100 samples contained cow meat.

Conclusions: We used an appropriate molecular method for controlling raw and processed products. Therefore, this study would be useful for control of correct labeling and protection of consumer’s rights.

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