Journal
FOOD CHEMISTRY
Volume 318, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126541
Keywords
Food safety; Meat; Point-of-care; Species authentication
Funding
- Key Construction Disciplines of Biology, Jilin College of Agricultural Science and Technology
- Education Department of Jilin Province [JJKH20180736KJ]
- Youth Fund of the Jilin College of Agricultural Science and Technology [2018X012]
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In recent years, adulteration of meat and meat products has become a major food safety issue. PCR and real-time PCR technologies are mainstream methods used to identify animal-derived components. However, these technologies rely highly on costly equipment and professional technicians; they are therefore difficult to use in resource-limited settings. In this study, a novel, highly sensitive molecular assay, Pig-PCR-Strip (Pig specific polymerase chain reaction-Lateral flow strip), was developed for rapid detection of pig and swine-derived components. The assay is based on PCR amplification, hybridization of the PCR product to the probe, followed by detection using a strip format. Using this format, the PCR product can be detected by the naked eye within 3 min, and provides a basis for the migration of species-specific detection to a point-of-care (POC) microfluidic format. The Pig-PCR-Strip can detect pork components at a concentration of 0.01% in adulterated meat, and the limit of detection is up to 10 fg of target DNA. The assay was specific to pork and did not cross-react with other non-target species. It also can be used for commercial samples and complex food samples. It is a promising new tool for detection of pig-derived meat and can be rapidly modified for identifying other species. It could be widely used for solving problems related to meat quality assurance, species authentication, and traceability.
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