Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Horse Meat in Meat and Processed Meat Products
2015
Zahradnik, Celine | Martzy, Roland | Mach, Robert L. | Krska, R. (Rudolf) | Farnleitner, Andreas H. | Brunner, Kurt
In this study, a simple and rapid high-throughput method for the detection of horse meat in processed food products is described. Specific loop-mediated isothermal amplification (LAMP) primers were designed to target the mitochondrial genome of horse (Equus caballus). No cross-reactions were observed for beef, pork, and chicken. Sensitivity tests showed reliable detection of 0.1 ng of extracted horse DNA. Spiking experiments were performed to show that the assay is capable of detecting 0.1 % horse meat in prepared model sausages, independent from their cooking time. Additionally, five different commercial horse meat products were analyzed to ensure the robustness of the assay when applied to varying food matrices. All experiments were performed on a heating block followed by visual detection using an intercalating dye. Results were confirmed by real-time fluorescence monitoring using a thermal cycler and compared to a previously published real-time PCR assay. In conclusion, this method is a good candidate for the simple and efficient testing of horse meat in food-products in the future.
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