Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 1, pages M1–M6, January 2006
How to Cite
Liu, L., Chen, F.-C., Dorsey, J. L. and Hsieh, Y.-H. P. (2006), Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products. Journal of Food Science, 71: M1–M6. doi: 10.1111/j.1365-2621.2006.tb12393.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050309 Submitted 5/21/05, Revised 7/6/05, Accepted 9/19/05.
- monoclonal antibody;
- meat and bone meal;
A monoclonal antibody-based sandwich enzyme-linked immunosorbent assay (ELISA) was developed for the sensitive detection of porcine skeletal muscle in raw and heat-processed meat and feed products. Heat treatment of meat samples up to 132 °C for 2 h did not affect the assay performance. The assay uses a pair of monoclonal antibodies (MAbs 8F10 and 5H9) specific to skeletal muscle troponin I (TnI). MAb 8F10, reacting to mammalian TnI, is the capture antibody and the biotin-conjugated MAb 5H9, specific to porcine TnI, the detection antibody. The sandwich ELISA is able to detect 0.05% (w/w) of laboratory-adulterated pork in chicken, 0.1% (w/w) pork in beef mixtures, 0.05% (w/w) pork meal in soy-based feed, and 1% commercial meat and bone meal (MBM), containing an unknown amount of pork, in soy-based feed. This new assay provides a rapid and reliable means to detect the contamination of meat and feed products with trace amounts of porcine muscle tissue to ensure product quality and safety.