Main content area

Development of a direct and visual isothermal method for meat adulteration detection in low resource settings

Yan, Chunyu, Wang, Xiudan, Zhao, Xiaoli, Wei, Manman, Shi, Chao, Ma, Cuiping
Food chemistry 2020 v.319 pp. 126542
DNA, adulterated products, color, denaturation, duck meat, ducks, heat, mitochondria, point-of-care systems
Simple, fast and efficient method for on-site detection of meat adulteration is of increasing demand in low-resource regions. Here, a direct and visual denaturation bubble-mediated strand exchange amplification method (SEA) was developed to detect meat adulteration by targeting the mitochondrial sequence from duck, which required only a heating block. The method allowed detecting as low as 10 pg/μL duck DNA and 0.1% duck meat in binary mixtures, sufficiently meeting the demand of meat adulteration detection. Notably, the method realized instrument-free readout by significant color discrimination of positive and negative results. By coupling with fast DNA release, a direct SEA method was developed and reduced the whole detection time to 1 h, eliminating complex DNA extraction process. The developed method provided a promising strategy with integration of fast sample lysis, miniaturized reaction platform and visual readout for meat adulteration, especially suitable for low resource point-of-care settings.