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Köppel, R., Ganeshan, A., Weber, S., Pietsch, K., Graf, C., Hochegger, R., et al. (2019) Duplex Digital PCR for the Determination of Meat Proportions of Sausages Containing Meat from Chicken, Turkey, Horse, Cow, Pig and Sheep. European Food Research and Technology, 245, 853-862.
https://doi.org/10.1007/s00217-018-3220-3

has been cited by the following article:

• TITLE: Validation of Two Real-Time PCR Approaches for the Relative Quantitation of Pork and Horse DNA in Food Samples

  AUTHORS: Malcolm Burns, Gavin Nixon

  KEYWORDS: Food Authenticity, Food Adulteration, Meat Speciation, Meat Quantitation, Real-Time PCR

  JOURNAL NAME: Food and Nutrition Sciences, Vol.13 No.4, April 24, 2022

  ABSTRACT: Two real-time PCR methods for the relative quantitation of DNA from meat species in food samples are described: these methods are applicable for horse in processed beef meat products, and pork in raw/processed beef meat products. Test samples were prepared using raw meat admixtures or processed horse/pork in beef food products made to an industry-standard recipe. The methods were subjected to single laboratory method validation, evaluating the performance characteristics of specificity, PCR efficiency and r-squared (r2), Limit of Detection (LOD), Limit of Quantitation (LOQ), and precision and trueness. 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), the level for further enforcement action at 1% (w/w), and a level representative of deliberate economically motivated adulteration (10% (w/w)). The data provided evidence that the precision of the two methods was applicable for qualitative and quantitative detection at topically important levels of adulteration. This work has added significant value to the current state of the art in quantitative determination of topical meat species adulteration, allowing analysts to distinguish between adventitious contamination and deliberate adulteration. The resulting methods described in this paper can easily be deployed and used by analytical laboratories for controls and due-diligence testing based on standard laboratory equipment.