Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University , Tallahassee, Florida 32306-1493, United States.
J Agric Food Chem. 2014 Dec 31;62(52):12536-44. doi: 10.1021/jf504032j. Epub 2014 Dec 17.
Europe's recent problems with the adulteration of beef products with horse meat highlight the need for a reliable method for detecting horse meat in food for human consumption. The objective of this study was therefore to develop a reliable monoclonal antibody (mAb) based enzyme-linked immunosorbent assay (ELISA) for horse meat detection. Two mAbs, H3E3 (IgG2b) and H4E7 (IgG2a), were characterized as horse-selective, and competitive ELISAs (cELISAs) employing these mAbs were developed. The cELISAs were found to be capable of detecting levels as low as 1% of horse meat in raw, cooked, and autoclaved ground beef or pork, being useful analytical tools for addressing the health, economic, and ethical concerns associated with adulterating meat products with horse meat. However, due to cross-reaction with raw poultry meat, it is recommended that samples be heated (100 °C for 15 min) prior to analysis to eliminate possible false-positive results.
欧洲近期在牛肉制品中掺马肉的问题突显了对可靠方法检测人食用食品中马肉的需求。因此，本研究旨在开发一种可靠的基于单克隆抗体（mAb）的酶联免疫吸附测定法（ELISA）来检测马肉。两种 mAb，H3E3（IgG2b）和 H4E7（IgG2a）被鉴定为对马具有选择性，并开发了使用这些 mAb 的竞争 ELISA（cELISA）。这些 cELISA 被发现能够检测到生的、熟的和高压灭菌的绞碎牛肉或猪肉中低至 1%的马肉水平，是解决与用马肉掺假肉类产品相关的健康、经济和伦理问题的有用分析工具。然而，由于与生禽肉的交叉反应，建议在分析前将样品加热（100°C 加热 15 分钟）以消除可能的假阳性结果。
