Document Type : Original article
Authors
1 Mashhad Univ Med Sci
2 Mashad Univ Med Sci
Abstract
Background Objectives: The aim of this study was to identify methods for detecting composition and cheating in facial foods.
materials and methods: An extensive literature review was conducted in 2021 using the electronic databases Web of Science, Scopus, SiDe, and PubMed. The search was limited to articles published in English from 1970 to 2022. Search terms used were "Fraud", "meat products", "Iran," " authentication," "detection," and "adulteration".
Results: Genetic-based molecular tests (PCR) and less use of histological and chemical tests were used to detect fraud and its type in meat products. PCR was used in 30 cases to identify the type of cheating in meat products such as sausages. And histological methods were used in 19 cases to detect type of violation, in one case using counterfeit detection.
Conclusion: Molecular methods for detecting food fraud are highly accurate and therefore have the highest detection rate.
Fraud in meat-contaminated foods has been a rising global problem in recent years. Cheat food is defined as the intentional incorporation or replacement of cheaper or inferior components in foods in order to improve their quality and lessen their environmental impact. Because of this, the health of the community has been linked directly to the authenticity of meat. Identifying meat species in various meat products, on the other hand, is particularly crucial in Islamic nations where people only consume halal meat. In the last few decades, PCR-based methods have been used to check the authenticity of meat from different raw, cooked, and cooked food product
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