Detection of central nervous tissue in meat products - An immunohistochemical approach-

Abstract

With regard to bovine spongiforme encephalopathy the consumers' loss of confidence in meat and meat products as well as the associated economic loss result from the lack of adequate methods for the detection of central nervous tissue in meat and meat products within the scope of official food control. The present study has documented for the first time a highly specific immunohistochemical method for the detection of these unwanted ingredients in meat products. Cooked sausages with varying additions of bovine brain (0%, 7.4%, 13.3%) and a ‘Bregenwurst’ containing 15% of porcine brain were produced to serve as reference material. Immunostaining with monoclonal antibodies against neuron specific enolase (γγ - enolase) specifically revealed the central nervous tissue added. Advantages of the immunohistochemical procedure are the low expenditure of time and cost, the low degree of methodological difficulty, and the high specificity of the immunoreaction. Beyond that, food histology as well as neurohistological staining techniques must be regarded as insufficient methods owing to the high degree of technology-induced destruction of the central nervous tissue.