Developing a Multiplex PCR Technique for the Identification of Halal and Non-Halal Meats

One of the biggest issues facing Muslim nations like Iran is food safety, namely the contamination of halal and non-halal meats. The adulteration will result in composite items that may not be visibly discernible to consumers, thereby leading to many social and health issues. The availability of a detection technology capable of distinguishing between halal and non-halal meats in processed meals is crucial, particularly for use in small-scale labs. This work aimed to create and improve species-specific primers to differentiate between halal and non-halal meats in processed meals, employing NADH Dehydrogenase and ATP Synthase genes via simplex and multiplex PCR experiments. The findings indicated that DNA from processed beef, poultry, and pig could be effectively amplified with the NADH Dehydrogenase and ATP Synthase primers used in this work. The amplicon bands generated were clearly visible and aligned with the targeted size in both simplex and multiplex PCR testing, in comparison to primers from previous studies. This study's drawback was the detection of non-specific bands in bovine NADH Dehydrogenase and pig ATP Synthase primers; nonetheless, the presence of these non-specific bands was acceptable as the primary targeted band remained clearly apparent. The existence of these primers is anticipated to enhance the efficacy of halal food authentication, particularly in small-scale labs located in rural regions of Iran.

کلیدواژه ها:

adulteration ، ATP Synthase ، halal food ، Multiplex PCR ، NADH Dehydrogenase