Friday 15th February 2013
We are pleased to advise that the Food Standards Agency (FSA) have confirmed ELISA methodology (Enzyme-Linked Immunosorbent Assay) is acceptable for the detection of horse or pork in meat products where the laboratory are able to demonstrate suitable competency and sensitivity.
ALS are able to report to <1.0% horse presence in a raw meat sample which is line with the FSA's criteria. We currently utilise the ELISA methodology for all of our in-house meat speciation testing service and believe that this offers manufacturers and processors a reliable and cost-effective alternative to PCR testing.
Demand for this service - in particular horse-meat speciation - has already been extremely high. As a result, we have been forced to revise our turnaround times but are still able to offer customers a 2-day priority service in addition to the standard 5-working day service. This provides customers with results far quicker than most other laboratories offering a PCR testing service which can invariably take between 10-15 days.
‘Raw Horse meat speciation’ by ELISA
- Limits of detection of <1>#/li###
- Standard turnaround time: 5 working days from receipt of sample
- Priority turnaround time: 2 working days from receipt of sample (via prior arrangement with our Customer Service Team)
- Non-accredited test
‘Raw or Cooked 4-meat speciation’ by ELISA
- Poultry (including Chicken, Turkey) – Limits of detection <1-2>#/li###
- Sheep – Limits of detection <1-2>#/li###
- Cattle – Limits of detection <1-2>#/li###
- Pig – Limits of detection < 1-2>#/li###
- Standard turnaround time: 5 working days from receipt of sample
- Priority turnaround time: 2 working days from receipt of sample (via prior arrangement with our Customer Service Team)
- Non-accredited test
Please note that we will continue to provide an external service for more sensitive limits of detection through our existing testing partners if this is required.
For further information and advice on any of the above tests, please call us on 01354 697 028 or e mail us at [email protected]