Detection Kits for Meats in Raw Form and in Processed Foods
A variety of biochemical and immunological methods have been used for the identification of different meat species. Enzyme immunoassays can be used for raw and cooked meats at various sensitivity levels. Currently, PCR is being evaluated as a procedure to detect specific DNA sequences in meats in processed and unprocessed foods (similar in principle to GMO detection) and has proven to be a method of choice based on its specificity. As zero tolerance is applied for halal food contamination with pork, a kit utilizing both immunological and molecular approaches with emphasis on markers for local pig species would be carried out at MUST.
Principal Investigators at MUST
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