PCR-real time pour identifier les espèces de crevettes dans les produits transformés

Abstract

During the last decades, we found that traceability has become a key issue for both the food industry and the consumer. In this context, the main aim of our work is the molecular identification of both fresh and processed shrimp by the optimization of DNA extraction and the amplification of the cytochrome b gene sequence by PCR real time. Various extraction methods were tested and the best PCI/SDS one was used and was followed by real-time PCR with a primer pair having a size of 315 bp using bioinformatics tool. The extraction and amplification were evaluated successfully for fresh shrimp and processed products such as shelled, cooked and breaded and located on the Sicilian and Tunisian markets.