Development of a Method for Estimating the Time Point of Hair Contamination in Retort Pouch Foods

Yamashita Azusa, Shinohara Yuji, Sakai Hiroaki, Miyamoto Yasuhisa, Suzuki Koji, Nagatomi Yasushi

doi:10.3358/shokueishi.61.41

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レトルト食品中で発見された毛様異物の混入時期推定法の開発
レトルトショクヒンチュウデハッケンサレタケヨウイブツノコンニュウジキスイテイホウノカイハツ

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Abstract

<p>DNA from hair that has undergone retort pouch sterilization shows considerably more fragmentation. Assessing the extent of DNA fragmentation using a PCR assay could therefore be applied to infer the sterilization history of a contaminated food sample. Such assessments could make it possible to determine whether a food sample had been contaminated by hair during the production process. To determine the extent of retort pouch sterilization, primers specific for the detection of human DNA were designed to give an amplification product of approx 500 bp. Hair was subjected to retort sterilization as a model of contamination, and PCR was performed using the extracted DNA as a template and the primer set for determining retort pouch sterilization. The results showed that no DNA amplification occurred in retort pouch samples, whereas amplification was observed in samples that were unheated, heated in hot water, or heated in a microwave oven. The present method was thus able to specifically detect thermal decomposition of DNA from hair that had undergone retort sterilization, and will be useful for determining whether hair discovered in a retort pouch was responsible for contamination.</p>

Journal

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 61 (1), 41-46, 2020-02-25

Japanese Society for Food Hygiene and Safety

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