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Development of Sandwich ELISA for the Detection of Pork in Processed Foods
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 Title & Authors
Development of Sandwich ELISA for the Detection of Pork in Processed Foods
Back, Su-Yeon; Do, Jeong-Ryong; Shon, Dong-Hwa;
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 Abstract
A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was . The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at and less than 0.11% at or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.
 Keywords
pig immunoglobulin G;enzyme-linked immunosorbent assay;processed food;
 Language
Korean
 Cited by
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