Serological Identification of Animal Species of Meat hy a Passive Hemagglutination Inhibition Test Using Cross-Reacting Anti-Serum Albumin Antiserum

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  • 交差反応性の強い抗-血清アルブミン抗血清を用いて行う種属特異的な食肉の血清学的動物種鑑別法
  • コウサ ハンノウセイ ノ ツヨイ コウ ケッセイ アルブミン コウ ケッセイ

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Cross-reacting antisera to serum albumins from various animal species were capable of identifying the animal species of meat specifically by a passive hemagglutination inhibition test, though goat and sheep meats could not be differentiated from each other. A passive hemagglutination reaction between anti-serum albumin antiserum and its homologous sensitized sheep red blood cells was inhibited by homologous meat extract. Inhibition was observed even at 0.01% concentration (55-56 dilution) of meat extract. The degree of inhibition was in direct proportion to the concentration of the inhibitor. Weak degrees of cross-reactions were observed with high concentration (over 4%) of the inhibitors. A rather high degree of cross-reaction was found between goat and sheep meats. The inhibition test was found to be sensitive enough to detect adulterants added to the samples to 0.2% at least.

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