Dergi makalesi Açık Erişim
Yayla, Mediha Esra Altuntop; Ekinci Dogan, Canan
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Ekinci Dogan, Canan</subfield> <subfield code="u">TUBITAK MRC, Food Inst, PP Box 21, TR-41470 Gebze, Turkey</subfield> </datafield> <datafield tag="909" ind1="C" ind2="4"> <subfield code="p">FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT</subfield> <subfield code="v">38</subfield> <subfield code="n">6</subfield> <subfield code="c">881-891</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-adresli-yayinlar</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="a">Creative Commons Attribution</subfield> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="a">10.1080/19440049.2021.1902574</subfield> <subfield code="2">doi</subfield> </datafield> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">Development of a new and sensitive method for the detection of pork adulteration in gelatin and other highly processed food products</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="a">Yayla, Mediha Esra Altuntop</subfield> <subfield code="u">TUBITAK MRC, Food Inst, PP Box 21, TR-41470 Gebze, Turkey</subfield> </datafield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="o">oai:aperta.ulakbim.gov.tr:229622</subfield> <subfield code="p">user-tubitak-destekli-proje-yayinlari</subfield> <subfield code="p">user-tubitak-adresli-yayinlar</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="2">opendefinition.org</subfield> <subfield code="a">cc-by</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2021-01-01</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="u">https://aperta.ulakbim.gov.trrecord/229622/files/bib-03fcde9d-0cea-4325-9060-28ac9af789f5.txt</subfield> <subfield code="z">md5:997fc47c74b8a796030801fa26615349</subfield> <subfield code="s">280</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <controlfield tag="005">20221007073749.0</controlfield> <controlfield tag="001">229622</controlfield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">publication</subfield> <subfield code="b">article</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a">Porcine adulteration has become a major concern amongst communities including Muslims and Jews. Reliable detection of the presence of porcine DNA in gelatin and highly processed food samples is essential for Halal and kosher food control. In this study, a forensic approach involving DNA isolation and real-time polymerase chain reaction (PCR) was performed to detect the presence of porcine DNA in commercial gelatin and processed foods containing porcine by-products. The method was compared with commercially sensitive porcine DNA detection kits (Biotecon and R-Biopharm) which are commonly used in food control laboratories for Halal and kosher authentication. The results indicated that a newly developed method called TubiGel was at least 10 times more sensitive for porcine DNA detection. The TubiGel method was found to have a detection limit of 0.01% porcine gelatin, whilst the Biotecon method had 0.1% and R-Biopharm method detected &gt;5% porcine gelatin. The forensic DNA isolation approach of the TubiGel method was found to be a critical step. In addition, real-time PCR of TubiGel method was also found to detect porcine DNA better than real-time PCR of commercial kits.</subfield> </datafield> </record>
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