Detection of Porcine DNA in Commercially Processed Meat Products Sold in Sarawak

Authors

  • Nurhayatie Sajali Center for Research of Innovation and Sustainable Development, School of Engineering and Technology, University of Technology Sarawak, Sibu, Sarawak, Malaysia.
  • Mohd Nasir Mohd Desa Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
  • Suhaili Abu Bakar@Jamaludin Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
  • Wong Sie Chuong Department of Science and Technology, Faculty of Humanities, Management and Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, Bintulu, Sarawak, Malaysia
  • Ayyensia Bong Sze Sze Center for Research of Innovation and Sustainable Development, School of Engineering and Technology, University of Technology Sarawak, Sibu, Sarawak, Malaysia.
  • Dayangku Fariha Najiha Abg Koris Center for Research of Innovation and Sustainable Development, School of Engineering and Technology, University of Technology Sarawak, Sibu, Sarawak, Malaysia.
  • Kerry Liong Sin Wei Center for Research of Innovation and Sustainable Development, School of Engineering and Technology, University of Technology Sarawak, Sibu, Sarawak, Malaysia.
  • Abdul Fattah Ab Razak Center for Research of Innovation and Sustainable Development, School of Engineering and Technology, University of Technology Sarawak, Sibu, Sarawak, Malaysia.

DOI:

https://doi.org/10.31436/hs.v2i2.50

Keywords:

Commercially processed meat products, Halal authentication, mitochondrial genes, polymerase chain reaction

Abstract

Porcine DNA authentication in commercial products is critical due to improper or non-certified Halal logo on its packaging. This study detected the presence of porcine DNA in particularly processed meat products sold in Sarawak. A total of 75 samples were collected, consisting of poultry, beef, and seafood products. DNA was isolated and amplified in a polymerase chain reaction that targeted cytochrome B (cytb) and mitochondrial D-loop. PCR products were analysed via gel electrophoresis and viewed through gel documentation. The positive result was observed in 5 samples: 3 from poultry and 2 from beef. The DNA band were detected at an amplicon size of 174 base pairs for poultry products whereas 100 base pairs for beef products. Porcine DNA was absent in seafood products. Positive samples were validated through DNA sequencing. Nucleotide sequences from DNA sequencing were compared with the database using the Basic Local Alignment Search Tool (BLAST). BLAST analysis indicated percentages ranging from 96.83% to 100%, demonstrating high similarity with porcine DNA; one of the samples was labelled with a foreign Halal logo. In summary, this study provides the groundwork for further inspection of the Halal status in commercially processed meat products available in Sarawak.

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Published

2022-07-31

How to Cite

Sajali, N., Mohd Desa, M. N., Abu Bakar@Jamaludin, S., Wong Sie Chuong, Ayyensia Bong Sze Sze, Abg Koris, D. F. N., Kerry Liong Sin Wei, & Ab Razak, A. F. (2022). Detection of Porcine DNA in Commercially Processed Meat Products Sold in Sarawak. Halalsphere, 2(2), 8–16. https://doi.org/10.31436/hs.v2i2.50

Issue

Vol. 2 No. 2 (2022): Halalsphere

Section

Halal authentication and sensors

License

Copyright (c) 2022 IIUM Press

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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