EvaGreen real-time PCR to determine horse meat adulteration in processed foods

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Meira, L (Author) Other; Joana Costa (Author) FFUP; Villa, C (Author) Other; Ramos, F (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Mafra, I (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 75

Pages: 408-416

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 30 Citations

Other information

Authenticus ID: P-00K-XJ5

DOI: 10.1016/j.lwt.2016.08.061

Abstract (EN): The aim of this work was the development of qualitative and quantitative methods for the detection of horse meat adulteration in processed foods. The design of new primers targeting the cytb gene of Equus caballus enabled proposing two types of assays: species-specific PCR and real-time quantitative PCR with EvaGreen dye. The assays demonstrated high sensitivity and specificity, down to 0.0001% (w/w) of horse meat in beef mixtures and 0.1 pg of horse DNA, in both raw and autoclaved meats. A normalised real-time PCR approach based on the Delta Ct method was further proposed in the range of 25% down to 0.0001%, which was effectively validated and applied to a total of 67 processed foods. The estimated horse meat content (0.10%) in one sample suggests the occurrence of cross-contamination rather than adulteration.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9