Sensitivity of polymerase chain reaction in the detection of rat meat adulteration of beef meatballs in Indonesia

Are online meatball restaurants in Indonesia committed to their declared Halal label?

Background and Aim

Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy. Online transactions involve potential risks related to online processes, payment methods, and product quality. The aim of this study was to determine whether a declared Halal label is in accordance with the business processes implemented.

Materials and Methods

Halal authentication of Gofood's meatball partner products in Yogyakarta and Solo Raya determined the incompatibility of meatball ingredients. Sixty meatball samples were collected from Yogyakarta and 30 samples from Solo Raya. Halal certification test was carried out using the thermal cycle polymerase chain reaction method at Universitas Gadjah Mada Animal Husbandry Laboratory and the results were used to identify pork contamination in meatballs. The addition of pork or pork meatballs was used as a control.

Results

Eight meatball restaurants in the Solo Raya and Yogyakarta areas were found to be contaminated with pig DNA. The results of the tracing materials and processes, i.e., the grinding stage, are critical because all samples were supposed to be made from beef. It is known from interviews that contamination with pig DNA at the milling stage was accidental.

Conclusion

Restaurants that sell meatballs are committed to adhering to product labels that are 91.1% safe from pork contamination. The Halal and original beef labels were in accordance with their statements. This study highlights the concept of Halal authentication with traceability to overcome pork contamination in meat products.

CRISPR/Cas12a-mediated Enzymatic recombinase amplification for rapid visual quantitative authentication of halal food

Economically motivated adulteration (EMA) has become a concern in food safety. We propose a CRISPR/Cas12a Mediated Enzymatic Recombinase Amplification detection system (CAMERA) that integrates Enzymatic Recombinase Amplification (ERA) and Cas12a cleavage to detect halal food adulteration. We designed and screened crRNA targeting CLEC, a porcine-specific nuclear single-copy gene, and optimized the reagent concentrations and incubation times for the ERA and Cas12a cleavage steps. CAMERA was highly specific for pork ingredients detection. The DNA concentration and fluorescence signal intensity relationship was linear at DNA concentrations of 20-0.032 ng/μL. CAMERA detected as few as two CLEC copies and quantified samples with porcine DNA content as low as 5% within 25 min. The system could be operated in a miniaturized working mode that requires no technical expertise or professional equipment, making CAMERA a valuable tool in resource-limited areas for the qualitative and quantitative detection of pork ingredients in halal food.

Phenotype and genotype of Boerka goats raised in Bali

Background and Aim

Boerka goats are the new breed in Bali targeted at meeting the increasing demand for lamb. They are meat-type goats created by crossing male Boer and female Kacang breeds. This new breed is expected to have good adaptation in a poor environment, such as Kacang goats and produce good quality lamb as Boer goats. Therefore, this study aimed to examine phenotypic and genotypic characteristics of Boerka goats raised in Bali.

Materials and Methods

A total of 16 female Boerka goats at 2 years old collected from a group of livestock farmers in Sanda Village were used as samples. This observational study began with observations of qualitative characteristics and morphometric measurements of goats, followed by polymerase chain reaction (PCR) of the growth hormone (GH) gene using GH5F and GH5R primers. Polymerase chain reaction products were then sequenced and analyzed with the MEGA 11 program.

Results

The results showed that all Boerka goats had stuck-down ears, the heads were predominantly brown in color (62.5%), the body color pattern tends to be white (87.50%), and the tail color pattern was also dominated by white (62.5%). In morphometric terms, the samples were close to Kacang goats based on the body weight, head length, head width, chest width, depth, and circumference, left front leg circumference, ear length, ear width, tail length, tail width, and flank height except for head height, body length, horn length, and shoulder height. Analysis of the GH gene showed that Boerka goats had a nucleotide composition dominated by the purine base guanine (26.5%) and pyrimidine cytosine (31.8%). Furthermore, they formed a separate cluster with a genetic distance of 14.1% to the Anhui White breed from China, the Tibetan breed, and the Swiss Saanen breed.

Conclusion

Boerka goats raised in Bali have phenotypes, including qualitative characteristics and morphometric measurements close to Kacang goats. As meat-type goats, they also form a separate cluster distinct from similar types worldwide.