|
KMID : 0881720140290020158
|
|
Journal of Food Hygiene and Safety
2014 Volume.29 No. 2 p.158 ~ p.163
|
|
|
Validation of PCR and ELISA Test Kits for Identification of Domestic Animal Species in Raw Meat and Meat Products in Korea
|
|
Heo Eun-Jeong
Kim Young-Jo
Park Hyun-Jung
Ko Eun-Kyung
Seo Kun-Ho
Wee Sung-Hwan
Moon Jin-San
|
|
|
Abstract
|
|
|
In this study, two commercial PCR and ELISA test kits were examined for identification of eight
animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea.
The detection limit in RAW meat ELISA kit® on three types of meat samples blended with beef, pork and chicken,
demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit® on animal species
resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey,
goat, and horse. In contrast, Powercheck Animal Species ID PCR kitTM resulted in 100% specificity at 0.05% limit of
detection for all meat species. The detection limit of Cooked Meat ELISA kit® on mixed meat samples heat-treated
with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%.
Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and
12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary,
meat species differentiation using PCR kit showed higher percentage than that using ELISA kit®: 50.0% for ham,
41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork
genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination
during manufacturing process was investigated, and it was found that identical tumblers, straining trays,
cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef
products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for
meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated
in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination
during manufacturing process.
|
|
|
KEYWORD
|
|
|
raw meat, meat products, differentiation of meat species, ELISA, PCR
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|