Strand-displacement DNA polymerase induced isothermal circular amplification fluorescence sensor for identification of pork component

Abstract

Proper labeling of meat products is critical for consumers who want to avoid specific meat species for cultural or religious reasons. Herein, we developed a convenient strand-displacement DNA polymerase induced isothermal circular amplification (SDPICA) fluorescence sensor for detection of undeclared pork component in meat products. The proposed assay was performed at 37 °C for 20 min with no cross-reactivity, and could detect 1 pg of pork DNA per reaction. The limit of detection of the SDPICA assay was as low as 0.1% pork in 30 mg multi-component meat mixtures. This assay would contribute to the quality control of meat products in food industry.