Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products

Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

doi:10.1021/jf504032j

Cited by 46 publications

(23 citation statements)

References 26 publications

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“…The results are shown in Figure 3A DNA targets associated with heat treatment, [19][20][21] however a number of ELISA-based and LCbased methods provide excellent results for heat-treated samples. [22][23][24] In this aspect, the REIMSbased identification methods are also largely insensitive to heat treatment.…”

Section: Resultsmentioning

confidence: 99%

Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

Balog

Perenyi

Guallar-Hoyas

et al. 2016

J. Agric. Food Chem.

128

100

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ABSTRACT. The increasingly abundant food fraud cases have brought food authenticity and 1 safety into major focus. In this study, we present a fast and effective way to identify meat 2 products using rapid evaporative ionization mass spectrometry (REIMS). The experimental setup 3 was demonstrated to be able to record a mass spectrometric profile of meat specimens in a time 4 frame of less than 5 seconds. A multivariate statistical algorithm was developed and successfully 5 tested for the identification of animal tissue with different anatomical origin, breed and species 6 with 100% accuracy at species and 97% accuracy at breed level. Detection of the presence of 7 meat originating from a different species (horse, cattle, and venison) has also been demonstrated 8 with high accuracy using mixed patties with a 5% detection limit. REIMS technology was found 9to be a promising tool in food safety applications providing a reliable and simple method for the 10 rapid characterization of food products. 11 12

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Section: Resultsmentioning

confidence: 99%

Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

Balog

Perenyi

Guallar-Hoyas

et al. 2016

J. Agric. Food Chem.

128

100

View full text Add to dashboard Cite

show abstract

“…However, since consumers have difficulty identifying the authenticity of some meat products, adulterated meat products are difficult to avoid. In 2013, adulterated horse meat [ 2 , 3 ] and halal beef burgers adulterated with pork were discovered in some European countries. Incidents of adulteration increase consumer health and safety risks; therefore, accurate methods for detection and quantification of adulterated meat products are required.…”

Section: Introductionmentioning

confidence: 99%

Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR

Cai

et al. 2017

PLoS ONE

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Meat products often consist of meat from multiple animal species, and inaccurate food product adulteration and mislabeling can negatively affect consumers. Therefore, a cost-effective and reliable method for identification and quantification of animal species in meat products is required. In this study, we developed a duplex droplet digital PCR (dddPCR) detection and quantification system to simultaneously identify and quantify the source of meat in samples containing a mixture of beef (Bos taurus) and pork (Sus scrofa) in a single digital PCR reaction tube. Mixed meat samples of known composition were used to test the accuracy and applicability of this method. The limit of detection (LOD) and the limit of quantification (LOQ) of this detection and quantification system were also identified. We conclude that our dddPCR detection and quantification system is suitable for quality control and routine analyses of meat products.

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“…There are several analytical methods used for identifying meat species and most of which are based on protein and DNA detection. Protein-based methods such as electrophoretic techniques (Montowska and Pospiech 2007), chromatography-mass spectrometry (Grundy et al 2008) and enzyme-linked immunosorbent assay (ELISA) (Chen and Hsieh 2000;Hsieh and Ofori 2014) have been successfully employed for detecting meat species. These techniques, however, showed some disadvantages such as imprecision as well as less specificity and sensitivity as proteins can be denatured by heat, pressure, exposure to high heavy metal and salt concentrations.…”

Section: Introductionmentioning

confidence: 99%

Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration

Temisak¹,

Thangsunan²,

Boonil³

et al. 2020

Preprint

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The problem in meat adulteration and food fraud emphasised the requirement of developing accurate analytical approaches for the quantitative detection in helping the control of meat adulteration. In this study, the droplet digital Polymerase Chain Reaction (ddPCR) assays to quantify the ratios of pork DNA to the total amount of meat DNA were developed by challenging against DNA extracted from a range of gravimetrically prepared matrices of pork in beef. A single copy nuclear DNA gene, β-actin, was employed as a target gene, accompanied with myostatin gene as a cross species target for mammal and poultry meat background in order to quantifying approach. All the developed assays, singleplex, duplex and triplex did not show significant difference in quantification of pork content in beef background and demonstrated a good and comparable performance to the mass fractions. The singleplex assay provided more biases than the other two assays when performing with a low concentration of target species. The duplex assay provided a simultaneous quantification of pork and myostatin, whereas the triplex assay was able to detect pork, beef and myostatin with a decrease of technical error, cost and running time. All proposed methods allowed us to quantify pork addition in beef with a limit of quantification (LOQ) estimated at 0.1% (w/w) and a limit of detection (LOD) down to 0.01% (w/w). The developed triplex assay was also tested with commercial processed foods and showed the ability to determine not only the presence of particular pork or beef but also the quantitative purpose directly without standard curves. Hence, the developed ddPCR assays demonstrated a good trueness and precision of the methods in quantifying pork or beef content for meat adulteration. It is expected that these developed approaches can be applied to help regulators to confidently enforce food labelling obligations.

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Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products

Cited by 46 publications

References 26 publications

Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR

Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration

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