Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 249, Issue 7, Pages 1761-1769Publisher
SPRINGER
DOI: 10.1007/s00217-023-04250-9
Keywords
Pig; Pork; Adulteration; Polymerase spiral reaction; DNA; Isothermal amplification
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We have described an innovative polymerase spiral reaction (PSR) assay for the rapid, simple, and accurate detection of pig tissues or pork in adulterated meat. The developed PSR-based method has shown high specificity and sensitivity, outperforming end-point PCR. It can be used for point-of-care detection with minimal instrumentation and technical expertise, ensuring instant clearance of exported and imported meat products. This is the first time that PSR has been adapted for food authenticity purposes.
For the first time, we describe an innovative polymerase spiral reaction (PSR) assay for the rapid, simple, and accurate detection of pig tissues or pork in adulterated meat including heat-treated and processed ones. The PSR assay specifically targeting the mitochondrial cytochrome b (cyt-b) gene of the pig was successfully optimized permitting assay results in 65 min time. The developed detection method was 100% specific amplifying only the cyt-b gene and displaying negative results with all the tested non-pork meats. The sensitivity of the developed PSR (760 fg porcine DNA) was tenfold better than the end-point PCR and able to detect heat-treated (121 degrees C) and adulterated (0.5% pork in beef) meat and processed pork products such as sausages, salami, meatball, soup, curry, etc. The developed PSR-based method can be used for point-of-care detection with minimum instrumentation and technical expertise to guarantee instant clearance of exported and imported meat products. This is the first time that PSR has been adapted for food authenticity purposes.
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