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Seafood species substitution is one of the most common types of fraud.This study aims to develop new assays based on DNA to identify fresh mackerel (Scomber spp.) and mackerel species in canned products. Primers were designed to identify a DNA mini-barcoding region suitable for species identification of 4 commercial mackerel species Scomber scombrus,Scomber japonicus,Scomber colias, and scomber australaticus in processed products. Also a new assay based on RPA coupled with the lateral flow visualisation was developed for the identification of the most expensive species of fresh mackerel (Scomber scombrus).  

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Chinese researchers have  developed a very rapid (30 mins) DNA test that can detect multiple meat species including duck, chicken, cow, sheep and pig, which is easier, and requires less equipment than other techniques.  The method is based on recombinase polymerase amplification (RPA) – a rapid alternative to PCR developed by UK biotech TwistDx Ltd  combined with the nucleic acid stain SYBR green I produced by Life Technologies’ Molecular Probes subsidiary to visualise the results, and is carried out in a water bath at 37 degrees C. The method was able to detect 1 per cent pork adulteration in mutton or beef, and could also differentiate species in boiled, microwaved, pressure-cooked or fried meat samples.

  Read the article at: rapid DNA test for meat species