Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication

Demirhan Y., Ulca P., Senyuva H. Z.

MEAT SCIENCE, vol.90, no.3, pp.686-689, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 90 Issue: 3
  • Publication Date: 2012
  • Doi Number: 10.1016/j.meatsci.2011.10.014
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.686-689
  • Keywords: Gelatine, Halal authentication, Kosher authentication, Real-time PCR, PCR, IDENTIFICATION, PORK, DERIVATIVES
  • Middle East Technical University Affiliated: No


A commercially available real-time PCR, based on a multi-copy target cytochrome b (cyt b) using porcine specific primers, has been validated for the Halal/Kosher authentication of gelatine. Extraction and purification of DNA from gelatine were successfully achieved using the Surefood (R) PREP Animal system, and real-time PCR was carried out using SureFood (R) Animal ID Pork Sens kit. The minimum level of adulteration that could be detected was 1.0% w/w for marshmallows and gum drops. A small survey was undertaken of processed food products such as gum drops, marshmallows and Turkish delight, believed to contain gelatine. Of fourteen food products from Germany, two samples were found to contain porcine gelatine, whereas of twenty-nine samples from Turkey twenty-eight were negative. However, one product from Turkey contained porcine DNA and thus was not Halal, and neither was the use of porcine gelatine indicated on the product label. (C) 2011 Elsevier Ltd. All rights reserved.