Investigating Pork and Chicken Adulteration in Beef-Meatball Products from Small Food Vendors Using Porcine Detection Kit and PCR Analysis

Food adulteration compromises consumer health and violates dietary and religious principles by introducing undeclared or prohibited ingredients. Economic pressures and fluctuating beef prices are key drivers behind the substitution of beef with cheaper alternatives such as chicken or pork. These meats can be easily blended into comminuted products, such as meatballs, making adulteration difficult to detect visually. Pork adulteration is of particular concern in Muslim communities, where its consumption is strictly prohibited under Islamic dietary law. This study investigated pork and chicken adulteration in 28 beef meatball products (BMPs) obtained from small vendors. Initial porcine detection was conducted using a Porcine Detection Kit (PDK), with results confirmed through Polymerase Chain Reaction (PCR). Simplex PCR was applied to detect pork and chicken adulteration and to verify the presence of beef, while multiplex PCR enabled the simultaneous identification of all three species, offering a more efficient diagnostic approach. The results revealed that most BMP samples contained chicken, while two samples tested positive for pork contamination. PCR also detected undeclared chicken in products marketed as beef, indicating potential mislabeling and food fraud. These findings highlight the complementary role of PDK as a rapid field screening tool and PCR as a confirmatory method. Together, they provide an effective framework for routine halal authentication and food integrity monitoring in processed meat products. © 2025, Research and Development Institute Suan Dusit University. All rights reserved.