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A survey on genetically modified maize in foods commercialised in Portugal

Maize, the second most important genetically modified (GM) crop, has the highest number of authorised GM events for food and feed in the EU. To provide consumer’s information, labelling for food products containing more than 0.9% of GM material is demanded by the actual EU legislation. Analysis of foods is then essential to detect and quantify GM maize material and verify the compliance with labelling informati...

A SYBR green real-time PCR assay to detect and quantify pork meat in processed ...

Species identification in meat products has grown in interest in recent years since these foodstuffs are susceptible targets for fraudulent labelling. In this work, a real-time PCR approach based on SYBR Green dye was proposed for the quantitative detection of pork meat in processed meat products. For the development of the method, binary meat mixtures containing known amounts of pork meat in poultry meat were ...

Development of a highly sensitive real-time PCR system for the quantification o...

Soybean is a food ingredient with both techno- and biofunctionality properties, whose use has been increasing considerably in the past decades [I]. Besides its numerous applications, soybean is widely used by the food industry in processed foodstuffs such as sausages, hamburgers or hams. However, since soybean is considered one of the most common foods known to cause allergic reactions in sensitized individuais...

Detection of adulterations in tradictional portuguese game meat products by pol...

Authenticity assessment and fraud detection in processed meat products have becn attracting an increased attention driven by public health, economic and legal cancems, and also for religiolls reasons. Currcntly, ooe af the major issues conceming adulterations in the meat indust:ry regards the fraudulent substitution af higher commercial valued meat species by less expensive oDes [1]. The manufacture af traditio...

Exploiting DNA markers for the botanical origin identification of honey

Honey is a natural product highly consumed due its known associalion wilh heallh benefits. Monofloral and Protecled Designation 01 Origin (PDO) honeys have generally higher economic value since Ihey are considered to have higher quality due lo its specific and well-delined flavor and aroma, Thus, these products are susceptible to misleading labeling and Iraudulenl praclices, making their assessment 01 bolanical...

Comparison of DNA extraction methods for the determination of botanical origin ...

Honey can be c1assified based on the type of flowers used by the bees to collect pollen as unifloral honey, if arising predominantly from a single botanical origin, which generally represents more than 45% of the total pollen content, or as multi floral honey, if it is produced from various plant species A single plant origin should assure a product of better quality because it guarantees a specific and well-de...

Quantitative detection of pork’s meat by real-time PCR for halal verification o...

Species identification and lhe need lo verity lhe labelling stalements are currently considered of major importance owing lo the increased awa.reness of consurners regarding the composition of foods. In particular, processed meal products are susceptible largets for frnuds such as the subSl ilution of higher value species by cheaper rneats species, lhe presence of undccl ared species and lhe use of lower amounl...

Meat species identification by polymerase chain reaction technique to authentic...

The manufacture of traditional meat products is a long-established practice in the Northeast of Portugal, being Alheiras one of the most appreciated products. Alheiras are traditional smoked fermented sausages, mainly produced with pork and poultry meat in a mixture with bread and spices. Currently, game meat Alheiras (Alheiras de caça) are also available as very attractive meat products and prone to adulterati...

Detecção de adulterações em alheiras de caça : identificação de carne de aves c...

Detection of partridge meat for the authentication of “alheiras de caça” using ...