Identification for adulteration of beef with chicken based on single primer-triggered isothermal amplification

Abstract

Adulteration of beef with cheap chicken has become a growing problem worldwide. In this study, a quick, single primer-triggered isothermal amplification (SAMP) combined with a fast nucleic acid extraction method was employed to detect the chicken meat in adulterated beef. Chicken from adulterated beef was identified using the chicken species-specific primer designed according to the Gallus gallus mitochondrial conserved sequences. Our SAMP method displayed good specificity and sensitivity in detecting chicken and beef meat DNA–the limit of detection (LOD) of SAMP is 0.33 pg/μL of chicken and beef total DNA and 2% w/w chicken meat in beef. The whole work flow from DNA extraction to signal detection can be finished within 1 h, fulfilling the requirement of on-site meat species identification.

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection

“…with fluorescent and color detection [44,45] or a lateral flow test [46][47][48][49][50]. Other isothermal amplification methods have been employed for designing adulteration tests, including rolling circle amplification for horse-meat identification [51] and single primer-triggered isothermal amplification for chicken-meat detection [52]. However, existing models demonstrate the merits of certain novel approaches and do not offer a single procedure that combines the integration of accelerated sample preparation, isothermal amplification, and detection able to simplify all stages of real testing.…”