Björklund E, Pallaroni L, von Holst C, Unglaub W
European Commission, Joint Research Centre, Food Products and Consumer Goods Unit, Ispra (VA), Italy.
J AOAC Int. 2001 Nov-Dec;84(6):1839-45.
An interlaboratory trial was conducted for the validation of an enzyme-linked immunosorbent assay (ELISA) method for determination of appropriate heat treatment of animal meal. A commercially available ELISA test kit developed for the identification of beef in cooked food was used in the study. Twelve laboratories from 7 European countries examined 2 different analytical protocols to establish the most appropriate analytical method. Three different samples were used, 2 animal waste materials sterilized at 129 and 134 degrees C (wet conditions), respectively, and a meat and bone meal material processed at dry conditions (maximum temperature, 140 degrees C). Statistical evaluation applying t-statistics showed that the animal meal treated according to European legislation (>133 degrees C) was clearly distinguishable from the 2 other test materials at a 99% confidence level using both analytical protocols. This method can be considered as a complementary test to the immunoassay developed for the detection of pork in cooked food that is already applied in routine analysis for the surveillance of rendering plants.
开展了一项实验室间试验，以验证用于确定动物饲料适当热处理的酶联免疫吸附测定（ELISA）方法。该研究使用了一种为鉴定熟食中的牛肉而开发的市售ELISA检测试剂盒。来自7个欧洲国家的12个实验室检测了2种不同的分析方案，以确定最合适的分析方法。使用了3种不同的样品，分别是在129℃和134℃（潮湿条件）下灭菌的2种动物废料，以及在干燥条件下（最高温度140℃）加工的肉骨粉材料。应用t检验的统计评估表明，根据欧洲法规（>133℃）处理的动物饲料，使用这两种分析方案，在99%的置信水平下，都能与其他两种测试材料明显区分开来。该方法可被视为对已应用于油脂厂监测常规分析的、用于检测熟食中猪肉的免疫测定的补充检测。
