Development of a traceable molecular hygiene control method (TMHCM) for human DNA content in foods

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dc.authoridAltinkaya, Emine/0000-0002-5652-3156
dc.authoridOZCIRAK ERGUN, Seyma/0000-0003-0845-9505
dc.authoridAtasoglu, Cengiz/0000-0003-3207-1068
dc.contributor.authorSakalar, Ergun
dc.contributor.authorErgun, Seyma Ozcirak
dc.contributor.authorPala, Cigdem
dc.contributor.authorAkar, Emine
dc.contributor.authorAtasoglu, Cengiz
dc.date.accessioned2025-01-27T20:54:19Z
dc.date.available2025-01-27T20:54:19Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to develop a molecular technique to determine the level of human originated DNA contamination in unhygienic food products. In the study, four model foods were prepared under both hygienic (H) and non-hygienic (NH) conditions and the human originated microbial loads of these products were determined. DNA was extracted from the model foods and human buccal samples by GIDAGEN Multi-fast DNA isolation kit. A primer specific region of human mitochondrial D-Loop was designed. The level of human DNA contamination in the model foods was determined by real-time PCR. The sensitivity of the technique developed here was 0.00001 ng DNA/PCR. In addition, the applicability of the traceable molecular hygiene control method (TMHCM) was tested in 60 food samples from the market. The results of this study demonstrate that DNA based TMHCM can be used to predict to what extent foods meet the human oriented hygienic conditions. (C) 2016 Published by Elsevier Ltd.
dc.description.sponsorshipScientific Research Project Office (SRPO) of Canakkale Onsekiz Mart University [FBA-2014-210]; Scientific and Technological Research Council of Turkey (TUBITAK) [113Z831]
dc.description.sponsorshipThis study was supported by the Scientific Research Project Office (SRPO) of Canakkale Onsekiz Mart University with Project Grant No. FBA-2014-210. The authors would like to thank SRPO. The authors would also like to thank Food Gene Analytic DNA Technology Designing (GIDAGEN), TETRAT Biotechnology and The Scientific and Technological Research Council of Turkey (TUBITAK) (Project Grant No. 113Z831) for providing necessary laboratory facilities.
dc.identifier.doi10.1016/j.foodchem.2016.11.094
dc.identifier.endpage174
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid28193411
dc.identifier.scopus2-s2.0-85009230324
dc.identifier.scopusqualityQ1
dc.identifier.startpage167
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.11.094
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26043
dc.identifier.volume225
dc.identifier.wosWOS:000395955900021
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectHuman contamination
dc.subjectDNA
dc.subjectFood
dc.subjectReal-time PCR
dc.subjectMolecular methodology
dc.subjectHygiene
dc.titleDevelopment of a traceable molecular hygiene control method (TMHCM) for human DNA content in foods
dc.typeArticle

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