| تعداد نشریات | 24 |
| تعداد شمارهها | 929 |
| تعداد مقالات | 8,346 |
| تعداد مشاهده مقاله | 16,802,810 |
| تعداد دریافت فایل اصل مقاله | 14,117,245 |
Application of histochemical and immunohistochemical techniques for detection of lung tissue in cooked sausage | ||
| Iranian Journal of Veterinary Research | ||
| دوره 23، شماره 2 - شماره پیاپی 79، 2022، صفحه 147-153 اصل مقاله (845.73 K) | ||
| نوع مقاله: Full paper (Original article) | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2022.40333.5849 | ||
| نویسندگان | ||
| M. Sami* 1؛ R. Kheirandish2؛ A. Nasri3؛ Sh. Dabiri4 | ||
| 1Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran | ||
| 2Department of Pathobiology, School of Veterinary Medicine, Shahid Bahonar University, Kerman, Iran; 3Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, Canada | ||
| 3Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, Canada | ||
| 4Department of Pathology, School of Medicine, Pathology and Stem Cell Research Center, Afzalipour Hospital, Kerman University of Medical Sciences, Kerman, Iran | ||
| چکیده | ||
| Background: Using unauthorized tissues in sausage is a common food adulteration in some parts of the world. Aims: This study was designed to compare the accuracy of histochemical and immunohistochemical techniques for the detection of lung tissue in cooked sausage samples. Methods: Samples with different levels of sheep lung tissues (1, 2.5, and 5%) and a control group were prepared and stained histochemically using H&E, Masson trichrome, and Periodic Acid-Schiff (PAS) stainings, and immunohistochemically using two different commercially-available antibodies of TTF1 Pan-cytokeratin. Results: The highest positive results of lung tissue detection were achieved in sausage samples stained with anti-TTF1 immunohistochemical staining method. Both anti-TTF1 and anti-pan-cytokeratin immunohistochemical techniques detected all contaminated sausage samples treated with 50 g/kg lung tissues. Anti-TTF1 staining method had the highest odds ratio (7.4), followed by anti-pan-cytokeratin method (6.0). Reversely, PAS staining method had the lowest odds ratio (0.21), followed by Masson trichrome method (1.7). Additionally, anti-TTF1 method had the highest (1.8-31.0) confidence intervale (95%), while PAS had the lowest (0.02-2.1). Totally, the odds ratio of lung tissue detected by immunohistochemical methods were higher than those detected by histochemical staining. Conclusion: This is the first report on the comparison of histochemical and immunohistochemical techniques for lung tissue detection in cooked sausage. Anti-TTF1 immunohistochemical staining proved to be the most useful technique for the detection of unauthorized lung tissue in cooked sausages. | ||
| کلیدواژهها | ||
| Food adulteration؛ Immunohistochemistry؛ Lung tissue؛ Sausage | ||
| مراجع | ||
|
Ahmed, AM; Ismail, TH; Abouelmaatti, RR; Gaafar, RE and Elfeil, WM (2020). Detection of commercial fraud in processed meat products using rapid techniques. Am. J. Biochem. Biotechnol., 16: 244-251.
Boon, A (1990). Histomorphometry and immunohisto-chemistry of beef sausages. J. Clin. Pathol., 43: 435.
Bressler, JP; Olivi, L; Cheong, JH; Kim, Y and Bannona, D (2004). Divalent metal transporter 1 in lead and cadmium transport. Ann. NY. Acad. Sci., 1012: 142-152.
Cetin, O; Bingol, EB; Civan, E; Turgay, SI and Ergun, O (2016). Identification of animal species and foreign tissues in ready-to-sell fresh processed meat products. Acta Aliment., 45: 198-205.
Chen, CC; Wang, YH and Wu, KY (2013). Consumption of bovine spongiform encephalopathy (BSE) contaminated beef and the risk of variant Creutzfeldt-Jakob disease. Risk Anal., 33: 1958-1968.
European Commission (2001). Commission Directive 2001/101/EC of 26 November 2001 amending Directive 2000/13/EC of the European Parliament and of the Council on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs. Off. J. Eur. Comm., L310, 19-21.
Gürbüz, S; Ekebaş, G; Bayram, LÇ and Kaplan, YZ (2020). Quality determination of traditional fermented sausages by histological and immunohistochemical analyses. Akademik Gıda. 18: 288-295.
Haines, DM and Chelack, BJ (1991). Technical considerations for developing enzyme immunohisto-chemical staining procedures on formalin-fixed paraffin-embedded tissues for diagnostic pathology. J. Vet. Diagn. Invest., 3: 101-112.
Hajmeer, M; Cliver, DO and Provost, R (2003). Spinal cord tissue detection in comminuted beef: comparison of two immunological methods. Meat Sci., 65: 757-763.
Jagirdar, J (2008). Application of immunohistochemistry to the diagnosis of primary and metastatic carcinoma to the lung. Arch. Pathol. Lab. Med., 132: 384-396.
Kalčáková, L; Pospiech, M; Tremlová, B; Javůrková, Z and Chernukha, I (2021). Development of immunohisto-chemical methods for casein detection in meat products. Foods. 10: 1-14. https://dx.doi.org/10.3390/foods 10010028.
Kelley, LC; Hafner, S; McCaskey, PC; Sutton, MT and Langheinrich, KA (2000). An evaluation of methods for the detection of spinal cord in product derived from advanced meat recovery systems. J. Food Prot., 63: 1107-1112.
Koolmees, P and Bijker, P (1985). Histometric and chemical methods for determining collagen in meats. Vet. Quart., 7: 84-90.
Koolmees, P; Bijker, P; Van Logtestijn, J and Tuinstra-Melgers, J (1986). Histometrical and chemical analysis of mechanically deboned pork, poultry and veal. J. Anim. Sci., 63: 1830-1837.
Kuan, CH; Wong, WC; Pui, CF; Mahyudin, NA; Tang, JYH; Nishibuchi, M and Radu, S (2013). Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia. Braz. J. Microbiol., 44: 1169-1172.
Latorre, R; Sadeghinezha, J; Hajimohammadi, B; Izadi, F and Sheibani, MT (2015). Application of morphological method for detection of unauthorized tissues in processed meat products. J. Food Qual. Hazard Control. 2: 71-74.
Lazzaro, D; Price, M; de Felice, M and Di Lauro, R (1991). The transcription factor TTF-1 is expressed at the onset of thyroid and lung morphogenesis and in restricted regions of the foetal brain. Development. 113: 1093-1104.
Lücker, E; Eigenbrodt, E; Wenisch, S; Failing, K; Leiser, R and Bülte, M (1999). Development of an integrated procedure for the detection of central nervous tissue in meat products using cholesterol and neuron-specific enolase as markers. J. Food. Prot., 62: 268-276.
Lücker, E; Eigenbrodt, E; Wenisch, S; Leiser, R and Bülte, M (2000). Identification of central nervous system tissue in retail meat products. J. Food Prot., 63: 258-263.
Meret, V; Guizard, C; Leduc, V; Nguyen, T; Da-Riz, V and Demeulemester, C (1998). Identification of animal and plant proteins in food ingredients and meat products. In: Proceedings of 44th International Congress of Meat Science and Technology. 30 August-4 September 1998, Barcelona, Spain. PP: 598-599.
Moghtaderi, A; Raji, A; Khanzadi, S and Nabipour, A (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Vet. Res. Forum., 10: 357-360.
Pandey, P; Vidyarthi, SK; Vaddella, V; Venkitasamy, C; Pitesky, M; Weimer, B and Pires, AF (2020). Improving biosecurity procedures to minimize the risk of spreading pathogenic infections agents after carcass recycling. Front. Microbiol., 11: 1-13.
Pospiech, M; Tremlova, B; Renčová, E; Lukášková, ZŘ and Pokorná, J (2011). Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products. Czech. J. Food. Sci., 29: 471-479.
Pospiech, M; Tremlova, B; Renčová, E and Randulová, Z (2009). Immunohistochemical detection of soya protein-optimization and verification of the method. Czech. J. Food. Sci., 27: 11-19.
Prayson, B; McMahon, J and Prayson, R (2008a). Applying morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat? Ann. Diagn. Pathol., 12: 98-102.
Prayson, B; McMahon, J and Prayson, R (2008b). Fast food hamburgers: what are we really eating? Ann. Diagn. Pathol., 12: 406-409.
Ring, BZ; Seitz, RS; Beck, RA; Shasteen, WJ; Soltermann, A; Arbogast, S; Robert, F; Schreeder, MT and Ross, DT (2009). A novel five-antibody immunohistochemical test for subclassification of lung carcinoma. Modern Pathol., 22: 1032-1043.
Roggeman, S; de Boeck, G; De Cock, H; Blust, R and Bervoets, L (2014). Accumulation and detoxification of metals and arsenic in tissues of cattle (Bos taurus), and the risks for human consumption. Sci. Total Environ., 466: 175-184.
Sadeghi, E; Khazaei, M; Almasi, A; Shariatifar, N; Bohlouli Oskoii, S and Tahvilian, R (2011). Recognition of illegal tissues in the meat products from Kermanshah Supply Centers during the years 2009-2010. Horizon. Med. Sci., 17: 55-59.
Sadeghinezhad, J; Hajimohammadi, B; Izadi, F; Yarmahmoudi, F and Latorre, R (2015). Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech. J. Food. Sci., 33: 564-569.
Schmidt, G; Hossner, K; Yemm, R; Gould, D and O’Callaghan, J (1999). An enzyme-linked immunosorbent assay for glial fibrillary acidic protein as an indicator of the presence of brain or spinal cord in meat. J. Food. Prot., 62: 394-397.
Sultan, KR; Tersteeg, MH; Koolmees, PA; de Baaij, JA; Bergwerff, AA and Haagsman, HP (2004). Western blot detection of brain material in heated meat products using myelin basic protein and neuron-specific enolase as biomarkers. Analyt. Chim. Acta. 520: 183-192. Sunderman, FW (2001). Nasal toxicity, carcinogenicity, and olfactory uptake of metals. Ann. Clin. Lab. Sci., 31: 3-24.
Tersteeg, M; Koolmees, P and Van Knapen, F (2002). Immunohistochemical detection of brain tissue in heated meat products. Meat Sci., 61: 67-72.
Wenisch, S; Lücker, E; Eigenbrodt, E; Leiser, R and Bülte, M (1999). Detection of central nervous tissue in meat products-An immunohistochemical approach. Nutr. Res., 19: 1165-1172.
Yeşilbağ, K and Kalkan, A (2005). Detection of central nervous system tissues as BSE specified risk material in meat products in Turkey. Food Control. 16: 11-13. | ||
|
آمار تعداد مشاهده مقاله: 883 تعداد دریافت فایل اصل مقاله: 953 |
||