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*

*Corresponding author for this work

Research output: Journal article (peer-reviewed)Journal article

38 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1576-1581
Number of pages6
JournalFood Analytical Methods
Volume8
Issue number6
DOIs
Publication statusPublished - 08 Jul 2015
Externally publishedYes

Keywords

  • Horse meat
  • Loop-mediated isothermal amplification
  • Meat species identification
  • Sausages
  • Visual detection

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Applied Microbiology and Biotechnology
  • Safety, Risk, Reliability and Quality
  • Safety Research

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