A review and viewpoints on the application of DNA barcoding for the authentication of dairy products and the identification of contaminants

Rashedinia, Marzieh; Maghami, Sepideh; Yousefipour, Kiana; Bagheri, Razieh; Khoshnoud, Mohammad Javad

doi:10.30476/tips.2025.107292.1301

A review and viewpoints on the application of DNA barcoding for the authentication of dairy products and the identification of contaminants

Document Type : Original Article

Authors

¹ Department of Pharmacology and Toxicology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz Iran

² Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran

10.30476/tips.2025.107292.1301

Abstract

Food adulteration, particularly in dairy products, poses significant economic and public health challenges worldwide. Milk and dairy products, valued for their nutritional content, are frequently targeted for fraudulent practices such as dilution, substitution, and contamination with foreign substances. Traditional methods for detecting adulteration, including physical, chemical, and biochemical analyses, often lack the specificity and sensitivity required for accurate authentication in complex or processed foods. DNA barcoding has emerged as a powerful molecular tool for species identification and the detection of adulterants and contaminants in dairy products. This review explores the principles and applications of DNA barcoding, highlighting its advantages over conventional approaches. DNA barcoding utilizes short, standardized genetic markers to uniquely identify plant and animal species, enabling the detection of both animal- and plant-based adulterants, as well as microbial contaminants and mycotoxins. The integration of advanced techniques such as real-time PCR and next-generation sequencing has further enhanced the sensitivity and reliability of DNA-based authentication. Case studies demonstrate the effectiveness of DNA barcoding in identifying species substitution, detecting the addition of vegetable oils, and tracing microbial contamination in milk and dairy products. Despite challenges such as DNA degradation in processed foods and the need for comprehensive reference databases, DNA barcoding offers a robust, rapid, and universally applicable solution for ensuring dairy product authenticity and safety. Continued advancements in molecular techniques and database development are expected to further strengthen the role of DNA barcoding in protecting consumers and supporting regulatory frameworks in the global food industry.

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