The Use of Species-Specific Primer Targeting on D-Loop Mitochondrial
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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods Over the Past Five Years
foods Review Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years Abdo Hassoun 1,* , Ingrid Måge 1 , Walter F. Schmidt 2, Havva Tümay Temiz 3, Li Li 4, Hae-Yeong Kim 5 , Heidi Nilsen 1, Alessandra Biancolillo 6 , Abderrahmane Aït-Kaddour 7 , Marek Sikorski 8 , Ewa Sikorska 9 , Silvia Grassi 10 and Daniel Cozzolino 11 1 Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; ingrid.mage@Nofima.no (I.M.); heidi.nilsen@nofima.no (H.N.) 2 United States Department of Agriculture, Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705-2325, USA; [email protected] 3 Department of Food Engineering, Bingol University, 12000 Bingol, Turkey; [email protected] 4 Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, China; [email protected] 5 Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea; [email protected] 6 Department of Physical and Chemical Sciences, University of L’Aquila, 67100 Via Vetoio, Coppito, L’Aquila, Italy; [email protected] 7 Université Clermont-Auvergne, INRAE, VetAgro Sup, UMR F, 63370 Lempdes, France; [email protected] 8 Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland; [email protected] 9 Institute of Quality Science, Pozna´nUniversity of Economics and Business, al. Niepodległo´sci10, 61-875 Pozna´n,Poland; -
I Why Study Food?
I WHY STUDY FOOD? Tell me what you eat and I will tell you what you are. Jean Anthelme Brillat-Savarin (1755-1826) What is food to one man may be fierce poison to others. Lucretius (99-55 BCE) History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive; it knows the names of the King's bastards, but cannot tell us the origin of wheat. That is the way of human folly. Jean Henry Fabre (1825-1915) Welcome to food studies! Food is the first of the essentials of life, the world's largest industry, our most frequently indulged pleasure, the core of our most intimate social relationships. It's very hard to imagine a positive social experience that does not involve the sharing of food - whether a simple cup of tea with an acquaintance, a lunchtime "bite" with colleagues, or a sumptuous lobster dinner with a lover. On a broader level, civilization itself is impossible without food: with the invention of agriculture some ten thousand years ago came city states and empires, art, music, and organized warfare. Agriculture remade the world, both physically and culturally, transforming landscapes and geography, subsidizing soldiers and poets, politicians and priests (Diamond 1999: 236). For French epicure Brillat-Savarin, we are what we eat- and for Lucretius, we are what we won't eat. Our tastes are as telling as our distastes. To be a member of the Parakana people of the Amazon rain forest is to relish roasted tapir and to despise monkey meat, while the neighboring Arara feel quite the reverse (Rensberger 1991: A3). -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Bush Meat Harvesting and Human Subsistence Nexus in the Oban Hill Communities of Nigeria
© Kamla-Raj 2012 J Hum Ecol, 38(1): 49-64 (2012) Bush Meat Harvesting and Human Subsistence Nexus in the Oban Hill Communities of Nigeria E. E. Obioha1, P. N. Isiugo2, S. O. Jimoh3, E. Ikyaagba4, R. Ngoufo5, B. K. Serge6 and M. Waltert7 1Tshwane University of Technology, Pretoria, South Africa 2Department of Sociology, University of Port Harcourt, Nigeria 3Department of Forestry Resources Management, University of Ibadan, Nigeria 4Federal University of Agriculture, Markurdi, Nigeria 5University of Younde I, Cameroun 6University of Dschang, Cameroun 7Georg-August-Universitat, Gottingen, Germany KEYWORDS Wildlife Extraction. Livelihood. Taboos. Conservation. Sustainability. Nigeria ABSTRACT Wildlife is an important socio-cultural and economic resource in West and Central Africa. The declining wildlife population in the recent time is as a result of a combination of factors, namely, increased access and demand for wildlife resources by rural and urban dwellers, population growth, improved hunting technology and lack of protein alternatives in many households.. This paper investigates the contribution of bush meat extraction to household’s livelihood (income, health, nutrition, etc); the role of beliefs and taboos in wildlife conservation and the attitude of community members towards wildlife hunting and conservation in Oban Hills, Nigeria. Data for the study were generated through a triangulation of qualitative and quantitative methods using primary and secondary sources. It was revealed that majority of the people of Oban Hills are farmers although some also engaged in quarry business, civil service, trading, lumbering and hunting. However, there has been a decline in income generated from hunting and dependence on bush meat as protein source due to restrictions on hunting in and around forests in the protected area. -
Duplex Real-Time PCR Assay Using SYBR Green to Detect and Quantify
Food Additives & Contaminants: Part A ISSN: 1944-0049 (Print) 1944-0057 (Online) Journal homepage: http://www.tandfonline.com/loi/tfac20 Duplex real-time PCR assay using SYBR Green to detect and quantify Malayan box turtle (Cuora amboinensis) materials in meatballs, burgers, frankfurters and traditional Chinese herbal jelly powder Asing, Eaqub Ali Md., Sharifah Bee Abd Hamid, Motalib Hossain Md., Mohammad Nasir Uddin Ahamad, S. M. Azad Hossain, Nina Naquiah & I. S. M. Zaidul To cite this article: Asing, Eaqub Ali Md., Sharifah Bee Abd Hamid, Motalib Hossain Md., Mohammad Nasir Uddin Ahamad, S. M. Azad Hossain, Nina Naquiah & I. S. M. Zaidul (2016) Duplex real-time PCR assay using SYBR Green to detect and quantify Malayan box turtle (Cuora amboinensis) materials in meatballs, burgers, frankfurters and traditional Chinese herbal jelly powder, Food Additives & Contaminants: Part A, 33:11, 1643-1659, DOI: 10.1080/19440049.2016.1236403 To link to this article: http://dx.doi.org/10.1080/19440049.2016.1236403 Accepted author version posted online: 19 Submit your article to this journal Sep 2016. Published online: 17 Oct 2016. Article views: 31 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=tfac20 Download by: [Jordan Univ. of Science & Tech] Date: 19 November 2016, At: 18:46 FOOD ADDITIVES & CONTAMINANTS: PART A, 2016 VOL. 33, NO. 11, 1643–1659 http://dx.doi.org/10.1080/19440049.2016.1236403 Duplex real-time PCR assay using SYBR Green to detect and quantify Malayan box turtle (Cuora amboinensis) materials in meatballs, burgers, frankfurters and traditional Chinese herbal jelly powder Asinga, Md. -
Identification of Meat Species by Using Molecular and Spectroscopic Techniques
Turkish Journal of Agriculture - Food Science and Technology, 5(5): 488-492, 2017 Turkish Journal of Agriculture - Food Science and Technology Available online, ISSN: 2148-127X www.agrifoodscience.com, Turkish Science and Technology Identification of Meat Species by Using Molecular and Spectroscopic Techniques Evrim Gunes Altuntas1*, Ebru Deniz2, Beycan Ayhan3, Kezban Candogan2, Duygu Ozel Demiralp4 1Biotechnology Institute, System Biotechnology Advanced Research Unit, Ankara University, 06100 Ankara, Turkey 2Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey 3Dışkapı Yıldırım Beyazıt Training and Research Hospital, Aziz Sancar Research Institute, 06110 Ankara, Turkey 4Department of Biomedical Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey A R T I C L E I N F O A B S T R A C T Meat is one of the main nutrition source in the human diet with its excellent protein, Review Article vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain Received 31 October 2016 different species of meat. However, mixing two or more types of meats is not always Accepted 20 December 2016 allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types Keywords: differ from country to country, but generally economical, ethnic and religion concerns are Meat and meat products in the foreground. In this case, species identification techniques are gaining importance. Meat adulteration Although some techniques depending on DNA or spectroscopy have been developed for Identification of meat species many years, choosing the best method for species identification is still among the DNA-based methods controversial issues today. -
RDT-6050H-25.Pdf
Related Items Instruction Manual No. RDT-6050H-25 Catalog# ProdDescription 6020-RDT-25 TruStrip RDT Chicken IgG Rapid Test cards,25/pk 6050-RDT-50 TruStrip RDT Chicken Egg Ovalbumin (Ova/Gal d 2) Rapid Test cards, 25/pk TruStrip RDT 5-minute Horse meat detection/adulteration rapid test cards, 25 tests 6320-RDT-25 TruStrip RDT Mouse IgG Rapid Test cards,25/pk 6420-RDT-25 TruStrip RDT Rat IgG Rapid Test cards,25/pk 6520-RDT-25 TruStrip RDT Rabbit IgG Rapid Test cards,25/pk 7000-30-RDT TruStrip RDT Rabbit Albumin Rapid test cards, 25/pk 7000-40-RDT TruStrip RDT Cat Albumin Rapid test cards, 25/pk 7000-50-RDT TruStrip RDT Dog Albumin Rapid test cards, 25/pk 7000-RDT-25 TruStrip RDT Dog Serum Albumin Rapid Test cards, 25/pk 7050-RDT-25 TruStrip RDT Monkey IgG Rapid Test cards,25/pk 7420-RDT-25 TruStrip RDT G. pig IgG Rapid Test cards,25/pk 7520-RDT-25 TruStrip RDT Goat IgG Rapid Test cards,25/pk 7620-RDT-25 TruStrip RDT Sheep IgG Rapid Test cards,25/pk Cat# RDT-6050H-25 7730-RDT-10 TruStrip RDT Horse/Foal IgG (Failure of passive transfer, FPT) Rapid test cards, 10/pk 5 minutes Horse Meat identification or adulteration detection in raw, uncooked meat or grounded meat 7740-RDT-10 TruStrip RDT Horse IgM (immunodeficiency syndrome) Rapid test cards, 10/pk 7820-RDT-25 TruStrip RDT Camel IgG Rapid test cards, 25/pk RDT-0400-100 TruStrip RDT Pregnancy Test, rapid tests for human serum or urine (HCG Combo card) RDT-3010-GA TruStrip RDT Goat Albumin Rapid Test cards,25/pk RDT-4050D-10 TruStrip RDT 5-minute Dog meat detection/adulteration rapid test, -
Seroprevalence of Anti-Toxoplasma Gondii Antibodies in Wild Boars (Sus Scrofa), Hunting Dogs, and Hunters of Brazil
RESEARCH ARTICLE Seroprevalence of anti-Toxoplasma gondii antibodies in wild boars (Sus scrofa), hunting dogs, and hunters of Brazil 1☯ 2☯ 1 Fernanda Pistori Machado , Louise Bach Kmetiuk , Pedro Irineu Teider-JuniorID , Maysa Pellizzaro3, Ana Carolina Yamakawa4, Camila Marinelli Martins5, Renato van Wilpe Bach6, VõÂvien Midori Morikawa7, Ivan Roque de Barros-Filho1, HeÂlio Langoni4, 8 1 Andrea Pires dos SantosID , Alexander Welker BiondoID * 1 Graduate College of Veterinary Science, Federal University of Parana (UFPR), Curitiba, ParanaÂ, Brazil, 2 Graduate College of Cellular and Molecular Biology, Federal University of Parana (UFPR), Curitiba, a1111111111 ParanaÂ, Brazil, 3 Public Health Institute (PHI), Federal University of Bahia (UFBA), Salvador, Bahia, Brazil, a1111111111 4 Department of Veterinary Hygiene and Public Health, São Paulo State University (UNESP), Botucatu, São a1111111111 Paulo, Brazil, 5 Department of Nursing and Public Health, State University of Ponta Grossa, Ponta Grossa, a1111111111 ParanaÂ, Brazil, 6 Department of Medicine, State University of Ponta Grossa, Ponta Grossa, ParanaÂ, Brazil, a1111111111 7 Department of Collective Health, Federal University of Parana, Curitiba, ParanaÂ, Brazil, 8 Department of Comparative Pathobiology, Purdue University, West Lafayette, IN, United States of America ☯ These authors contributed equally to this work. * [email protected] OPEN ACCESS Citation: Machado FP, Kmetiuk LB, Teider-Junior Abstract PI, Pellizzaro M, Yamakawa AC, Martins CM, et al. (2019) Seroprevalence of anti-Toxoplasma gondii Seroprevalence of Toxoplasma gondii has been extensively studied in wild boars worldwide antibodies in wild boars (Sus scrofa), hunting dogs, and hunters of Brazil. PLoS ONE 14(10): due to the emerging risk for human infection through meat consumption. However, this is e0223474. -
The Roots of My Food Culture
The Roots of My Food Culture Charlotte Kennedy-Takahashi has lived in Japan for 21 years. A Japanophile who visits a sushi restaurant once a week, she At Ms. Takahashi's favorite sushi bar, Yoshizushi, in Meguro, talks about her memories of Baltimore and Kansas, as well as Tokyo, where she visits once a week to enjoy hand-rolled sushi with sake. Charlotte A. Kennedy-Takahashi her experiences with the wide variety of food she has President and Representative Director, Oak Associates K.K. encountered around the world. Charlotte A. Kennedy-Takahashi graduated with M.A. from the University of Colorado in 1971 and from the American Graduate School of International Management in 1976. She established Oak Associates K.K. in Tokyo in 1981 and assumed the post of President and Representative Director. The company provides human resource The Tastes of Baltimore, Kansas… Looking back, it was an extremely luxurious culinary consulting services for global companies. She has been Vice and the World environment.” President of the American Charlotte A. Kennedy-Takahashi spent her formative Mrs. Kennedy-Takahashi’s father passed away Chamber of Commerce in Japan years in the port city of Baltimore in Maryland on the when she was 12 and her mother returned to her and is Vice President of the Tokyo east coast of the U.S. The lively marketplace in native Kansas. She looks back at this time, saying that American Club. Baltimore during the 1950s was brimming with food the difference in food culture caused what may be “Travelling around the world I have eaten just from all over the world, as well as with fresh local called “food shock.” “In Kansas, 80% of the about everything–excluding monkey meat! I ate seafood and vegetables. -
BACTERIOLOGICAL QUALITY and OCCURRENCE of SALMONELLA SPECIES and ESCHERICHIA COLI O157:H7 in ROASTED RAT (Arvicanthis Niloticus) MEAT SOLD in ZARIA, NIGERIA
BACTERIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA SPECIES AND ESCHERICHIA COLI O157:H7 IN ROASTED RAT (Arvicanthis niloticus) MEAT SOLD IN ZARIA, NIGERIA BY TERSEER IYENE ADDAI DEPARTMENT OF VETERINARY PUBLIC HEALTH AND PREVENTIVE MEDICINE, FACULTY OF VETERINARY MEDICINE, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA APRIL, 2018 BACTERIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA SPECIES AND ESCHERICHIA COLI O157:H7 IN ROASTED RAT (Arvicanthis niloticus) MEAT SOLD IN ZARIA, NIGERIA BY TERSEER IYENE ADDAI (P15VTPH8019) A DISSERTATION SUBMITTED TO THE SCHOOL OF POST GRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTERS DEGREE IN VETERINARY PUBLIC HEALTH AND PREVENTIVEMEDICINE, DEPARTMENT OF VETERINARY PUBLIC HEALTH AND PREVENTIVE MEDICINE, FACULTY OF VETERINARY MEDICINE, AHMADU BELLOUNIVERSITY, ZARIA. SUPERVISORY COMMITTEE PROF. E.C OKOLOCHA CHAIRMAN DR. B.V. MAIKAI MEMBER APRIL, 2018 DECLARATION I hereby declare that this project titled “Bacteriological quality and occurrence of Salmonella species and Escherichia coli O157:H7 in roasted rat (Arvicanthis niloticus) meat sold in Zaria, Nigeria” was done by me in the Department of Veterinary Public Health and Preventive Medicine, Ahmadu Bello University, Zaria, under the supervision of Prof. E.C Okolocha and Dr. B.V. Maikai. The information derived from the literature have been duly acknowledged in the list of references provided. No part of this work has been presented for another degree or diploma in any institution. Terseer Iyene ADDAI (Signature) (Date) i CERTIFICATION This dissertation entitled “BACTERIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA SPECIES AND ESCHERICHIA COLI O157:H7 IN ROASTED RAT (ARVICANTHUS NILOTICUS) MEAT SOLD IN ZARIA, NIGERIA” by Terseer Iyene ADDAI meets the regulation governing the award of Master of Science in the Department of Veterinary Public Health and Preventive Medicine, Faculty of Veterinary Medicine, Ahmadu Bello University, Zaria and is approved for its contribution to knowledge and literary presentation. -
DNA Barcoding Poster
Using DNA Barcoding to Verify the Ingredients of Snack Foods By Zhuoyan Sun & Hantao Wang Mentor:John Mark Olson, Xinyue Wang On the left is the sample DNA extracted by kit method, and on the right is the sample DNA extracted by silica method. Discussion: Abstract: Actually, our experiments show that some foods in the With the gradual development of society, snacks have become market do adulterate. Take the sixth sample as the an important part of people's daily life. But are the ingredients example, according to its ingredients table which in all kinds of snacks on the market really as simple as those in shows only to contain beef and shrimp. In fact, it does the ingredient list? With the use of DNA barcoding technology, not only have these things, but also have other we can simply identify the substances contained in the common compositions that pork (Sus scrofa) and rat meat snacks, then make comparison and identify the authenticity of (Thryonomys swinderi). This kind of situation and the information in the snacks’ composition list. In the behavior will greatly threaten our physical and mental experiment, we use Kit Method and silica method to extract health, because there have been many cases of allergy DNA from samples. Through PCR, gel electrophoresis and DNA Figure 1: The gel electrophoretic results of the samples using kit method and silica method. or even shock death caused by the ingredients not sequencing, we gain the DNA sequence of different substance marked by the business, and this makes the contain in food. Finally, DNA barcoding is used to find out the confidence of customers for food greatly reduced, so what types of animals own these DNA, and we find out that we should pay attention to and severely punish this some of the substances contained in the products were kind of behavior. -
Land Use Patterns, Beliefs and Methods of Health Maintenance, and Demo- Graphic Features
TRADITIONAL CHINESE DIET AND ITS RELATIONSHIP TO HEALTH Linda C. Koo Introduction. The study of dietary habits is of concern to anthropologists because interest in food production, preparation and consumption is common to all cultures. Moreover, not only does food satisfy human physical needs, but food has always been associated with all major social and religious events, and performs the function of reinforcing social unity within a social group. In the study of diets, two approaches are currently used. The pro- fessional nutritionist is primarily concerned with the biochemical aspects of food and assumes that the study of nutritional requirements, as deter- mined by science, is an end in itself. The social scientist, on the other hand, studies the institutional setting, the food practices and the food beliefs of the target group. He takes a more relativistic position; food needs and beliefs are based on the interrelationship of climatic, geogra- phical, historical factors with the physical, economic, social and psycho- logical needs of the people. Thus the nutritionist emphasizes the physio- logical basis of dietary needs whereas the social scientist's research is based on the assumption that behavior, environment and cognition all in- fluence one's nutritional "needs". As a social scientist, I hope to present a holistic analysis of Chinese food habits and show how diet is related to Chinese social organization, land use patterns, beliefs and methods of health maintenance, and demo- graphic features. Many of the cultural patterns of food use and beliefs discussed here are applicable to food customs found in other Asian socie- 116 ties.