pork in beef quantitation - News - FoodAuthenticity2024-03-29T07:56:09Zhttps://www.foodauthenticity.global/blog/feed/tag/pork+in+beef+quantitationValidation of 2 Real-Time PCR Methods to Determine the Relative Quantitation of Pork and Horse DNA in Processed Beef Productshttps://www.foodauthenticity.global/blog/validation-of-2-real-time-pcr-methods-to-determine-the-relative-q2022-05-08T11:47:42.000Z2022-05-08T11:47:42.000ZMark Woolfehttps://www.foodauthenticity.global/members/MarkWoolfe<div><p><br /><a href="{{#staticFileLink}}10472616083,RESIZE_584x{{/staticFileLink}}"><img class="align-left" src="{{#staticFileLink}}10472616083,RESIZE_400x{{/staticFileLink}}" width="216" height="215" alt="10472616083?profile=RESIZE_400x" /></a>This paper reports the validation exercise undertaken in the <a href="http://www.foodauthenticity.global/blog/project-report-on-the-validation-of-methods-to-quantify-horsemeat">Defra project FA0171</a>. Where samples were prepared using raw meat admixtures or processed horse/pork in beef food products made to an industry-standard recipe. Two real-time PCR methods were subjected to a single laboratory method validation, evaluating the performance characteristics of specificity, PCR efficiency and r-squared (r<sup>2</sup>), Limit of Detection (LOD), Limit of Quantitation (LOQ), and precision and trueness. Then a limited UK-based inter-laboratory trial of the two methods was completed involving four participating laboratories. Full statistical analysis of the data qualified the applicability of the methods for accurate and sensitive trace-level analysis. The methods were deemed fit for purpose for reproducibly distinguishing between adventitious contamination at 0.1% (w/w), and the level for further enforcement action at 1% (w/w).</p>
<p>Read the open access paper <a href="http://www.scirp.org/journal/paperinformation.aspx?paperid=116728" target="_blank">here</a></p></div>