Quantitative Detection of Pork Contamination in Cooked Meat Products by ELISA

被引：17

作者：

Thienes, Cortlandt P. ^{[1
]}

Masiri, Jongkit ^{[1
]}

Benoit, Lora A. ^{[2
]}

Barrios-Lopez, Brianda ^{[1
]}

Samuel, Santosh A. ^{[1
]}

Cox, David P. ^{[1
]}

Dobritsa, Anatoly P. ^{[1
]}

Nadala, Cesar ^{[1
]}

Samadpour, Mansour ^{[1
,2
]}

机构：

[1] Mol Epidemiol Inc, 15300 Bothell Way NE, Lake Forest Pk, WA 98155 USA

[2] IEH Labs & Consulting Grp Inc, 15300 Bothell Way NE, Lake Forest Pk, WA 98155 USA

来源：

JOURNAL OF AOAC INTERNATIONAL | 2018年 / 101卷 / 03期

关键词：

REAL-TIME PCR;

D O I：

10.5740/jaoacint.17-0036

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Recent news of many cases of adulteration of meats with pork has bolstered the need for a way to detect and quantify the unwanted contamination of pork in other meats. To address this need, Microbiologique, Inc. has produced a sandwich ELISA assay that can rapidly quantify the presence of pork in cooked horse, beef, chicken, goat, and lamb meats. We carried out a validation study and showed that this assay has an analytical sensitivity of 0.00014 and 0.00040% (w/v) for cooked and autoclaved pork, respectively, and an analytical range of quantitation of 0.05-3.2% (w/v) in the absence of other meats. The assay can measure pork contamination down to 0.1% (w/w) in the presence of cooked horse, beef, chicken, goat, and Iamb meats. The assay is quick and can be completed in 1 h and 10 min.

引用

页码：810 / 816

页数：7

共 50 条

[21] DETERMINATION OF HORSE MEAT IN COOKED MEAT PRODUCTS
COOK, HR
[J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1962, 45 (01): : 10 - &
[22] The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams
Vesela, Helena
Dorotikova, Katerina
Duskova, Marta
Furmancikova, Petra
Sedo, Ondrej
Kamenik, Josef
[J]. MICROORGANISMS, 2022, 10 (06)
[23] Detection and count of Salmonella enterica in pork and poultry meat products
S. Bonardi
F. Salmi
E. Riboldi
C. Bacci
F. Brindani
[J]. Veterinary Research Communications, 2008, 32 : 315 - 317
[24] Detection and count of Salmonella enterica in pork and poultry meat products
Bonardi, S.
Salmi, F.
Riboldi, E.
Bacci, C.
Brindani, F.
[J]. VETERINARY RESEARCH COMMUNICATIONS, 2008, 32 (Suppl 1) : S315 - S317
[25] Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
Broucke, Keshia
Van Poucke, Christof
Duquenne, Barbara
De Witte, Bavo
Baune, Marie-Christin
Lammers, Volker
Terjung, Nino
Ebert, Sandra
Gibis, Monika
Weiss, Jochen
Van Royen, Geert
[J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, 78
[26] Comparison of real-time PCR and ELISA-based methods for the detection of beef and pork in processed meat products
Perestam, Adam T.
Fujisaki, Iayleigh K.
Nava, Omar
Hellberg, Rosalee S.
[J]. FOOD CONTROL, 2017, 71 : 346 - 352
[27] Rapid detection of minced pork and chicken adulteration in fresh, stored and cooked ground meat
Fengou, Lemonia-Christina
Tsakanikas, Panagiotis
Nychas, George-John E.
[J]. FOOD CONTROL, 2021, 125
[28] MYOGLOBIN ANALYSIS FOR DETERMINATION OF BEEF, PORK, HORSE, SHEEP, AND KANGAROO MEAT IN BLENDED COOKED PRODUCTS
JANSSEN, FW
HAGELE, GH
VOORPOSTEL, AMB
DEBAAIJ, JA
[J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (06) : 1528 - +
[29] Proteomic analysis of pork meat in the production of cooked ham
Pioselli, Barbara
Paredi, Gianluca
Mozzarelli, Andrea
[J]. MOLECULAR BIOSYSTEMS, 2011, 7 (07) : 2252 - 2260
[30] Relationship between aerosolized microbial load and contamination of fully cooked then frozen meat products
Helm-Archer, AA
Kerth, CR
Jones, WR
McCaskey, TA
Conner, DE
[J]. JOURNAL OF FOOD SCIENCE, 2004, 69 (01) : M13 - M16

← 1 2 3 4 5 →