Comparison of PCR Techniques in Adulteration Identification of Dairy Products
Baiyi Li, Mingxue Yu, Weiping Xu, Lu Chen, Juan Han
Abstract
Economic profit-driven food adulteration has become widespread in the dairy industry. One of the most common forms of dairy adulteration is the substitution of low-priced milk for high-priced milk. This has prompted regulatory authorities to focus on various means of authenticity testing. So far, many methods have been developed. Since milk adulteration has been upgraded, which has forced the testing methods to meet the needs of detection, which include DNA-based PCR methods. PCR and PCR-derived methods exhibit multiple advantages for authenticity testing, such as high stability, fast speed, and high efficiency, which meet the needs of modern testing. Therefore, it is important to develop rapid, reliable, and inexpensive PCR-based assays for dairy adulteration identification. In order to provide perspectives for improving adulteration identification methods, this review first summarizes the DNA extraction methods, then compares the advantages and disadvantages of various PCR authenticity testing methods, and finally proposes the directions for improving dairy product adulteration identification methods.