Identification of Chicken-Derived Ingredients as Adulterants Using Loop-Mediated Isothermal Amplification

作者：Feng Wang, Xiaofang Wu, Deshun Xu, Liping Chen, Lei Ji · 发表于：Journal of Food Protection · 年份：2020 · DOI：10.4315/jfp-19-542 · 被引用次数：16 · 研究领域：Identification and Quantification in Food、Biosensors and Analytical Detection、Advanced Chemical Sensor Technologies

Meat adulteration has recently become an issue of increasing public concern. In addition to posing a health risk to consumers with metabolic disorders or allergies, meat adulteration has triggered many economic and religious problems. Chicken meat is a common adulterant in nonchicken products because of its low cost and ready availability. A loop-mediated isothermal amplification assay coupled with a lateral flow dipstick was developed to identify chicken in nonchicken products. We optimized the amplification time and temperature to obtain the best result. This assay is performed at a constant temperature in a water bath and can be completed in 1 h. No precision instruments or equipment are needed. With a one-step reaction and easy operation, the testing cost is low. This method is highly sensitive and specific and is a valuable method for identifying chicken in nonchicken products to meets the requirements of on-site inspection and detection. The LAMP and LAMP-LFD assays developed were highly specific. The detection limit of the LAMP-LFD assay was 5 pg of chicken DNA per reaction. The detection limit of the LAMP-LFD method for chicken mixed in beef was 0.1%. The LAMP-LFD assays meet the requirements for on-site detection and take 1 h to complete.