pork adulteration (1)

Researchers have reported the development of a sensitive and reliable method of pork adulteration in beef and chicken products based on PCR–Enzyme Linked Oligonucleotide Assay (ELONA). The asssay uses species-specific tailed primers for duplex amplification, and simple dilution of the PCR reactions for direct colorimetric detection via hybridisation, eliminating the need for any other post-amplification steps. It was validated using DNA add-mixtures as well as DNA extracted from raw meat mixtures, and 0.5–1% w/w pork could be easily detected when mixed with beef or chicken. 

 Read the abstract here

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