Species identification and its uses
Authentication testing according to the declaration of meat products or convenience products is an ongoing task within quality assurance. Species identification is used in a variety of settings:
- inspection of vegetarian and vegan products
- monitoring of the absence of animal meal in fodder
- inspections of food exports, e.g. to Islamic countries (halal) or to India (no consumption of beef)
- inspection of food declarations, e.g. convenience meals, kebab, etc.
- inspection of food declarations, e.g. pet food, etc.
Sensitive, biomolecular procedures can be applied to detect even the most minute addition of animal constituents. Even the analysis of complex and highly processed foodstuffs and fodder is possible.
We currently offer analyses to detect the following species (others on request):
- Duck (general)
- Mallard duck (Anas platyrhynchos)
- Muscovy duck (Cairina moschata)
- Fallow deer
- Roe deer
- Red deer
- Fish species identification (general authentication)
- Tuna (e.g. bonito, yellow fin tuna)
- Animal constituents (in vegetarian products)
Other animal species
Our species authentications are based on highly sensitive, biomolecular methods:
- Real-time PCR (qPCR): Here we identify DNA sequences specific to certain animal species
- ELISA: Proteins specific to certain animals can even be detected in highly processed foods and fodders
- DNA sequencing: The animal species is identified by means of mitochondrial DNA sequence amplification and subsequent determination of the nucleotide sequence.
We regularly participate in inter-laboratory studies to maintain our high quality standards.
Practically all foods and fodders can be analysed, irrespective of their degree of processing:
- ready-to-use food
- raw food
- highly-processed food
- ready-to-use fodder/pet food
- raw materials und ingredients for fodder production
The required sample quantity depends on the type and homogeneity of the sample. Verified representativeness of the used sample in regard to the product as a whole is the key aspect.