Method of determination of appropriate heat treatment of animal meal by immunoassay developed for the detection of cooked beef: interlaboratory study
An interlaboratory trial was conducted for the validation of an enzyme-linked immunoabsorbent assay (ELISA) method for determination of appropriate heat treatment of animal meal. A commercially available ELISA test kit developed for the identification of beef in cooked food was used in the study. Twelve laboratories from 7 European countries examined two different analytical protocols to establish the most appropriate analytical method. Three different samples were used, 2 animal waste materials sterilized at 129°C and 134°C (wet conditions), respectively, and a meat and bone meal material processed at dry conditions (maximum temperature, 140°C). Statistical evaluation applying t-statistics showed that the animal meal treated according to European legislation (greater than 133°C) was clearly distinguishable from the 2 other test materials at a 99% confidence level using both analytical protocols. This method can be considered as a complementary test to the immunoassay developed for the detection of pork in cooked food that is already applied in routine analysis for the surveillance of rendering plants.
Bibliographic Reference: An article published in: Journal of AOAC International, Vol 84, No 6, (2001), pp. 1839-1844
Record Number: 200214495 / Last updated on: 2002-03-28
Original language: en
Available languages: en