Researchers at the Complutense University of Madrid have developed an electrochemical biosensor, which is able to recognise a DNA fragment virtually unchanged in the more than 4,500 mitochondrial genomes of horses sequenced, and absent in the rest of mammalian species. This biosensor is capable of discriminating in only one hour, and with statistically significant differences between beef unadulterated and adulterated with only 0.5% (w/w) of horsemeat.
Read the article at: Biosensor for horsemeat
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