Authentication of Canned Crabmeat by Species-Discriminating PCR-Based Diagnostic

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2002-33610-11916
Agency Tracking Number: 2002-00265
Amount: $69,960.00
Phase: Phase I
Program: SBIR
Awards Year: 2002
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
3610 NW 42nd Terrace, Gainesville, FL, 32606
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 LeeAnn Applewhite
 (352) 376-9762
Business Contact
 LeeAnn Applewhite
Title: Vice-President, Research and Development
Phone: (352) 376-9762
Research Institution
Species identification of blue crabmeat is necessary for the detection of inappropriately labeled products. Atlantic blue crab is the most valuable crab industry in the United States. Due to its high cost, popularity and demand Atlantic blue crab meat is susceptible to substitition using less valuable crab species. Authenticity of crab products marketed in the United States will ensure consumers are not misled about the source, safety and quality of crabmeat they purchase and consume. Traditionally, authentication of seafood products has been done by the generation of specific protein profiles. This technique is less reliable with heat-treated products such as pasteurized crabmeat. DNA-based identification techniques needs to be investigated. Overall our proposed strategy requires isolation of DNA from crabmeat and its subsequent amplification utilizing the well-established technique of polymerase chain reaction or PCR that enables a sequence(s) of DNA to be targeted and amplified. DNA will be extracted as a template from various crabmeat sources. Gene-specific primers for species identification of pasteurized crabmeat will be developed and tested. Thermal pasteurization effects on the integrity of the extracted DNA template will be identified and the detection limits of mixed pasteurized crabmeat samples will be analyzed and established.

* Information listed above is at the time of submission. *

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