The City University of Hong Kong has developed a new rapid identification technology for meat components that can simultaneously identify the composition of a variety of foods made from mixed meats. The time required for these products to be shortened by 80% compared with the existing identification methods will help greatly improve food safety.
The Department of Biology and Chemistry of Hong Kong City University Professor Cheng Shukai and his team have devoted themselves to research for two years. They have used molecular biology technology to develop a rapid identification method that can be completed in as little as 8 hours using only special test strips. The commonly used genetic sequencing method requires 48 hours.
Professor Zheng said: “Even if we use a variety of packaged foods such as sausages, meatballs, etc. made from a mixture of meat, we can also identify whether the ingredients are as described in the label on the packaging. Our technology is applicable to all methods of treatment. meat."
According to reports, this innovative technology can identify pigs, cattle, sheep, horses, dogs, cats and mice. If a variety of meat is mixed in the food sample, the new technology can also be identified separately. Compared to the method of gene sequencing that can detect only one type of meat at a time, the new technology can simultaneously detect the above seven kinds of mixed meat samples and identify each of them separately.
After the new technology is improved, the composition of up to 30 meats can be identified at a time, and in the future, it can be expanded to other common meats. Professor Cheng said: "No matter what biological species, as long as the cells contain DNA, in principle, this technology can be used."
Prof. Zheng explained that the first step in the identification process was to extract a small amount of DNA from the food sample and replicate it with molecular biotechnology, and then test it with a special test paper. The test strips were able to detect meat components, all due to the implantation of the “artificial†microscopic artificial substance developed by Professor Zheng. For each type of meat, Professor Zheng and his team tailored the specific “probeâ€. Once the “probe†detects the DNA of its target meat, the test paper will change color. This innovative technology eliminates the need for complex DNA sequencing and data analysis, so the time required for identification is significantly shorter than with conventional gene sequencing methods.
Members of the research team once bought from the market some pork beef balls, pork hamburgers, mutton pies, and pork sausages that were packaged outside the market. After the new technology was identified, the meat components on the label were confirmed to be true. For comparison, the researchers tested a "vegetable meatball" at the same time. The test paper did not change color, and it was determined that the food was genuine and it contained no meat ingredients.
Professor Zheng believes that this new technology will greatly help safeguard public health, especially for the identification of ingredients in packaged food and animal feed. "This rapid appraisal tool helps food manufacturers or retailers to verify the source of raw materials, whether it is the average consumer or someone who is allergic to certain types of food, the rights and interests will be better protected." Professor Zheng said.
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