The authenticity of food has become a major issue today, for economic reasons, lifestyle, health and religious beliefs, as well as a requirement of food regulators. Proper labeling of a meat product according to its identity and quality standard is essential to ensure the food safety of consumers. However, the identification of meat and meat constituents is still a challenge for the authorities, as it is not always possible to authenticate the species of origin using commonly used methods, especially in cases where adulteration by the addition of material occurs. from a species other than those indicated on the label. The aim of this study was to optimize and develop different Multiplex Polymerase Chain Reaction (mPCR) protocols for simultaneous identification of bovine and buffalo species and for identification of Salmonella spp. in commercially available meat cuts. Two methods of DNA extraction were applied (commercial kit and from the use of organic solvents) and the quality / quantity of the obtained material was determined by agarose gel electrophoresis and spectrophotometry. Primers that amplify sequences of 429 base pairs for Salmonella spp. DNA, 346 base pairs for bovine DNA and 220 base pairs for buffalo DNA were used to perform the proposed mPCR. dilution of the extracted template DNA. For the verification of specificity, DNAs from different animal species and microorganisms were used. After standardization of the technique, bovine and buffalo meat samples were artificially contaminated with standard Salmonella tiphymurium strain (ATCC 14028), so that the detection limit of the technique was determined and, finally, commercial samples of meat cuts commercialized in northern Brazil. Brazil were analyzed by this technique to verify the hypothesis of fraud and the presence of Salmonella spp. in products marketed in the target region of the study. The results showed that the proposed mPCR presented adequate sensitivity and specificity, being able to detect Salmonella spp. from 106 cfu/mL after 12h enrichment. In addition, it was observed that approximately 20% of the samples marketed as bovine origin were of bubaline origin, and of this total, 31% had Salmonella spp. It was concluded that The developed mPCRs are efficient to detect fraud in meat cuts and Salmonella spp. It may be an alternative to be used in the routine inspection of these products.
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