This review describes all the available DNA methods, which can detect pork in foods, as a basis for Halal verification. The review describes the following assays: Singleplex and Multiplex PCR, PCR-RAPD and PCR-RFLP, Real Time-PCR, DNA-Barcoding, Loop-mediated isothermal amplification (LAMP), Biosensor - optic and electrochemical, and CRISPR/Cas12. It discusses the detail probes, primers etc as well as the advantages and disadvantages of each method.
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