Improved DNA Extraction Method for Porcine Contaminants, Detection in Imported Meat to The Saudi Market

A porcine detection methodology based on deoxyribonucleic acid (DNA) extraction and polymerase chain reaction (PCR) amplification of a specific porcine fragment was used in this paper. With the advent of mass globalization and the fast growing and rapidly changing halal industry of the international market it is of vital need that a practical scientific system be applied and established in the Kingdom of Saudi Arabia to detect and monitor the ingredients in food especially porcine contaminants. A simple modified technique was designed to extract DNA from food material. ASL buffer (Qiagen) for lysis and a series of incubation steps were applied prior to PCR and detection limits were established. The optimized method was then used to identify pork in food products obtained from different local hypermarkets. The used method was displayed to be robust and reliable. Out of thirty-three food samples labeled as halal, there were two imported samples; one beef steak and one beef sausage that were positive for porcine contaminants. From the results it can be concluded that sufficient PCR ready DNA can be obtained by this single solution methodology. Although the incubation for the lyses is recommended to be overnight the cost of the experiment and the relative simplicity and reliability of the experiment allows a mass food testing ability and a viable commercialization opportunity in the Kingdom. It is also of absolute importance that a systematic scientific precaution be taken to ensure that imported food products in Saudi Arabia are actually halal, as Allah says in the Holy Qur’an: “Forbidden to you (for food) are: Al-Maitah (the dead animals - cattle - beast not slaughtered), blood, the flesh of swine” (Sûrat Al-Mâ’idah, Verse 3)