Journal
FOOD CHEMISTRY
Volume 319, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126538
Keywords
Camel meat; Species identification; Food fraud; Food authentication; Nucleic acid-based lateral flow immunoassay
Funding
- General Administration of Quality Supervision, Inspection and Quarantine of P.R. China [2014IK105]
- Tianjin Entry-Exit Inspection and Quarantine Bureau [TK098-2013]
- Natural Sciences and Engineering Research Council of Canada [NSERC CRDPJ 532306-18]
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With an increased demand for camel meat, camel meat-related food products are susceptible to food fraud. To effectively authenticate camel-containing foods, a novel analytical technique based on polymerase chain reaction (PCR)-lateral flow immunoassay (LFI) was developed. The camel-specific PCR primers were designed to target at the mitochondrial COI gene. Both of the in silico and in vitro tests confirmed that the PCR-LFI was specific. A limit of detection of 0.1% w/w of camel meat in beef was achieved for both the raw and cooked (i.e. boiling and deep frying) meat samples. This novel method was used to authenticate 20 processed camel-meat products purchased from local grocery stores in China and online. Two products purchased online were identified as containing no camel meat. Overall, this novel PCR-LFI method is ideal for governmental laboratories to rapidly authenticate camel-meat containing food products.
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