The test detects pork DNA (Sus scrofa). Each reaction contains an internal amplification control.
The realtime PCR assay can be used with established real-time PCR instruments, equipped for detection of two fluorescence emissions at 510 nm and 580 nm (FAM and VIC/HEX) at the same time. The technical validation of instruments was performed on Agilent Mx3005P, Agilent AriaDx, BioRad CFX 96, Roche LightCycler® 480 II, Roche cobas z 480 Analyzer, Roche LightCycler® 2.0 Applied Biosystems 7500, LTF MyGo Pro, R-BIOPHARM RIDA®CYCLER and Qiagen RotorGene Q.
|Comment||Many conventional produced meat products show an unavoidable cross contamination when pork and beef or poultry is produced on a shared production line. Although not detectable with common systems, these contaminations can be detected by using SureFood® ANIMAL ID Pork SENS. Currently there is no internationally harmonized threshold for a non declaration of pork content of food. In many European countries an undeclared pork amount of 0.5 to 1 % or less is mostly accepted by the governmental authorities (the detection limit of SureFood® ANIMAL ID Pork SENS is far below that).|
In other region of the world different acceptable level of contamination might be accepted. These countries must find practically acceptable thresholds for pork content since unavoidable contaminations can be detected with novel analytical methods like SureFood® ANIMAL ID Pork SENS.
The test contains an internal inhibition control (PLUS).
|Test format||100 reactions|
|Sample preparation||For DNA-preparation the use of SureFood® PREP Basic and for highly processed food and feed the use of SureFood® PREP Advanced is recommended.|
|LOD (Detection limit)||The SureFood® ANIMAL ID Pork SENS PLUS real-time PCR is developed for the detection of pork-DNA in muscle meat mixtures at a relative amount of ≤ 0.0001 %. Due to the high sensitivity the method is|
suitable for the analysis of highly processed products like e.g. gelatin, sweets or meat bone meal. The assay limit of detection depends on sample matrix, processing grade, DNA preparation and DNA content.