Enzyme immunoassay (ELISA/immunosensor) for a sensitive detection of pork adulteration in meat

ELISA/immunosensor were developed for a sensitive detection of pork adulteration in meat. Two formats of ELISA were performed. First, an extracted IgG was directly immobilized in the microplate. This assay allowed an identification of 0.01% as level of pork adulteration in 14 h15 min. In order to decrease the time of the assay, a competitive ELISA was developed by immobilizing IgG standard, which compete with the extracted IgG. This assay allowed a detection of 0.1% of pork adulteration in 45 min. Furthermore, two formats of electrochemical immunosensors were elaborated using the electro-entrapment of IgG in polymer modified graphite paste electrode. First, a direct immunosensor was capable of identifying 0.1 and 1% in raw and cooked meat respectively in 2 h. The second format was based on a competitive immunosensor, which was able to detect 0.01% of pork adulteration within 20 min. Both competitive immunoassays revealed high sensitivity, good specify and reduced analysis time.