Background:
The existing methods (ELISA and PCR based methods) for authentication of pork requires extensive sample extraction, skilled manpower and sophisticated analytical instruments in a state-of-art laboratory. Most of these techniques require refrigerated conditions and are not amenable for point-of-care use. Some of the available methods are not suitable for processed or cooked meat. Moreover, these techniques require around 4-48 h for confirmation of meat species.:
Technology Details:
The proposed technology provides simplest extraction method involving trituration and filter paper filtration using extraction buffer, which can be stored at room temperature. The sample extract can be placed on the sample pad of developed lateral flow kit or strip and results can be obtained within 15 min. The developed method is suitable for raw/cooked/processed pork samples. The entire process starting form extraction to confirmation of results can be performed at field level without any sophisticated laboratory set-up or trained manpower.