An improved, rapid, ELISA technique for detection of pork in meat products

Mohd. Khan Ayob, Awad A. Ragab, John C. Allen, Radwan S. Farag, Christopher J. Smith

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat form other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 my g −1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.

Original languageEnglish
Pages (from-to)103-116
Number of pages14
JournalJournal of the Science of Food and Agriculture
Volume49
Issue number1
DOIs
Publication statusPublished - 1 Jan 1989

Fingerprint

Food Quality
Meat Products
Food Safety
adulterated products
Automation
meat products
Meat
pork
Enzyme-Linked Immunosorbent Assay
enzyme-linked immunosorbent assay
automation
assays
immunoassays
standardization
purity
foods
meat
methodology
Red Meat

Keywords

  • adulteration
  • beef
  • buffalo meat
  • enzyme‐linked
  • immunosorbent assay (ELISA)
  • Pork
  • serum albumin
  • speciation

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cite this

An improved, rapid, ELISA technique for detection of pork in meat products. / Ayob, Mohd. Khan; Ragab, Awad A.; Allen, John C.; Farag, Radwan S.; Smith, Christopher J.

In: Journal of the Science of Food and Agriculture, Vol. 49, No. 1, 01.01.1989, p. 103-116.

Research output: Contribution to journalArticle

Ayob, Mohd. Khan ; Ragab, Awad A. ; Allen, John C. ; Farag, Radwan S. ; Smith, Christopher J. / An improved, rapid, ELISA technique for detection of pork in meat products. In: Journal of the Science of Food and Agriculture. 1989 ; Vol. 49, No. 1. pp. 103-116.
@article{56db3c71cb354e049a90d31aceb73758,
title = "An improved, rapid, ELISA technique for detection of pork in meat products",
abstract = "The demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat form other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 my g −1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.",
keywords = "adulteration, beef, buffalo meat, enzyme‐linked, immunosorbent assay (ELISA), Pork, serum albumin, speciation",
author = "Ayob, {Mohd. Khan} and Ragab, {Awad A.} and Allen, {John C.} and Farag, {Radwan S.} and Smith, {Christopher J.}",
year = "1989",
month = "1",
day = "1",
doi = "10.1002/jsfa.2740490111",
language = "English",
volume = "49",
pages = "103--116",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley and Sons Ltd",
number = "1",

}

TY - JOUR

T1 - An improved, rapid, ELISA technique for detection of pork in meat products

AU - Ayob, Mohd. Khan

AU - Ragab, Awad A.

AU - Allen, John C.

AU - Farag, Radwan S.

AU - Smith, Christopher J.

PY - 1989/1/1

Y1 - 1989/1/1

N2 - The demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat form other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 my g −1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.

AB - The demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat form other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 my g −1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.

KW - adulteration

KW - beef

KW - buffalo meat

KW - enzyme‐linked

KW - immunosorbent assay (ELISA)

KW - Pork

KW - serum albumin

KW - speciation

UR - http://www.scopus.com/inward/record.url?scp=84986768319&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84986768319&partnerID=8YFLogxK

U2 - 10.1002/jsfa.2740490111

DO - 10.1002/jsfa.2740490111

M3 - Article

VL - 49

SP - 103

EP - 116

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 1

ER -