Meat Species Analysis of Food Served at UBC Owned Food Vendors Using PCR and Gel Analysis.

Abstract

Species identification of meat is achieved through PCR and Gel Electrophoresis, where a certain fragment of the DNA is amplified, and the DNA sample is loaded into a gel to be pulled into bands by an electric current. Mislabeling of meat has been found in a variety of meat products sold in commercial markets in Italy, Turkey, and the US, while a few studies have investigated the proper labeling of meats in Canadian commercial markets. This study aims to identify meat species in UBC dining hall foods listed on the phone application NutriSlice, and to investigate cases of food mislabeling through DNA isolation, PCR, and Gel Electrophoresis. UBC dining halls claim to have halal certified beef and fresh chicken, which sets the expectation for minimal mislabeling, especially that no pork DNA be found in chicken and beef samples. Out of the 15 samples (5 chicken, 5 beef, 5 pork) collected, 2 pork samples are found to show bands of ~400bp, matching the size of their respective meat species; the other 13 samples have shown no bands and thus lead to inclusive results. Through DNA isolation, PCR, and gel experiments, this study has found no mislabeling in 2 samples and inconclusive results in 13 samples