Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Horse Meat in Meat and Processed Meat Products

Celine Zahradnik, Roland Martzy, Robert L. Mach, Rudolf Krska, Andreas H. Farnleitner, Kurt Brunner*

*Korrespondierende:r Autor:in für diese Arbeit

Publikation: Beitrag in Fachzeitschrift (peer-reviewed)Artikel in Fachzeitschrift

36 Zitate (Scopus)


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.

Seiten (von - bis)1576-1581
FachzeitschriftFood Analytical Methods
PublikationsstatusVeröffentlicht - 08 Juli 2015
Extern publiziertJa

ASJC Scopus Sachgebiete

  • Analytische Chemie
  • Lebensmittelwissenschaften
  • Angewandte Mikrobiologie und Biotechnologie
  • Sicherheit, Risiko, Zuverlässigkeit und Qualität
  • Sicherheitsforschung


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