Identification of the species of origin of raw and cooked meat products using oligonucleotide probes

A simple assay suitable for the routine determination of species composition in admixtures of meat is described. A nonradioactive slot blot hybridisation assay using species-specific oligonucleotide probes has been developed and applied to the species identification of rabbit, sheep, pork, beef and goat meats. Clear species discrimination was demonstrated even between the closely related ruminants goat and sheep. The probes were shown to identify species present in both raw and commercially cooked and canned products (e.g. petfood). The potential for semi-quantitation of species in admixture was demonstrated to a detection limit of less than 2.5% adulteration. This DNA assay targets intracellular DNA and can therefore overcome the potential problem of blood and plasma drip contamination which has led to uncertainty when using soluble immunoassays directed towards soluble plasma protein. © 1997 LGC (Teddington) Ltd. Published by Elsevier Science Ltd