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J AOAC Int. 2018 Jul 13. doi: 10.5740/jaoacint.18-0136. [Epub ahead of print]

Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA.

Author information

1
Molecular Epidemiology, Inc., 15300 Bothell Way N.E., Lake Forest Park, WA 98155.
2
IEH Laboratories and Consulting Group, Inc., 15300 Bothell Way N.E., Lake Forest Park, WA 98155.

Abstract

Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked and autoclaved chicken, respectively, and an analytical range of quantitation of 0.025-2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/Turkey ELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

PMID:
30005717
DOI:
10.5740/jaoacint.18-0136

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