Modern immunoassays in meat‐product analysis

Abstract

The increased regulation of foodstuffs in modern society requires analytical methods which are easy to perform, sensitive, specific and relatively inexpensive. The basic antigen-antibody reaction provides means for very specific analytical procedures. Immunoassays are powerful analytical tools that permit the specific and rapid detection or measurement of antigens and haptens to which antibodies can be produced. Sensitive recognition of the interaction is made possible by labelling the analyte or antibody, mainly with radioisotope (RIA) and enzyme (ELISA). Wide applications of these modern immunoassays to food analysis began about 1980. The paper reviews investigations, where various types of RIA and ELISA were developed for the use in meat product analysis. Detection and determination of various meat species, non-meat proteins, microorganisms and bacterial toxins, drugs, anabolic hormones, pesticides, mycotoxins, and other contaminants in meat and meat products by the means of immunoassays is described. Now, the commercial kits are available for most of these compounds. They make possible to perform analysis in different laboratories under standard conditions. The reason of an enthusiasmic acceptance of this technology is related to its inherent specificity, high sensitivity, and the facility of application. In fact, immunoassays compete with other analytical technics. They have the advantage of economy when screening large numbers of samples.

Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products

“…It is better to test the products by two examination methods at least, in order to prevent false positive or false negative results. These results are in conformity with Fukal (1991), who described the problems with diagnostics between different kinds of soya protein and heated pretreatment of meat products.…”

“…For example, Sakai et al (2010) developed a fast sandwich ELISA kit for the determination of whole soyabean protein in processed foods. Another author described a kit for both qualitative and quantitative detection of soya protein (Fukal 1991). In order to determine other soya allergens, ELISA methods were developed for the detection of soya-trypsin-inhibitor (Kuhlhoff & Diehl 2004) and oil-body associated protein p34 (Morishita et al 2008).…”

Antibody development and enzyme-linked immunosorbent assay for the protein marker lactate dehydrogenase to determine safe cooking end-point temperatures of turkey rolls

“…Immunoassay are now being used to detect undeclared meat species, nonmeat proteins, microorganisms, mycotoxins, hormones, pesticides, and other contaminants in meat and meat products (Dincer et al, 1987;Sawaya et al, 1990;Fukal, 1991). Relatedly, enzyme-linked immunosorbent assays (ELIS As) have been developed to detect the presence of native and heat-denatured ovalbumin in food products (Breton et al, 1988(Breton et al, ,1989.…”

Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products

“…An obvious alternative technique, gaining in popularity for quality assurance in the food analysis, is immunoassay (FUKAL 1995). It has many advantages in terms of speed, ease of use, it requires little equipment, does not involve handling toxic chemicals, can be formatted either for high sample throughput or single analyses and is increasingly receiving industrial and regulatory approval.…”