Identification of Chicken-Derived Ingredients as Adulterants Using Loop-Mediated Isothermal Amplification

Meat adulteration has recently become an issue of increasing public concern. In addition to posing a health risk to consumers with metabolic disorders or allergies, meat adulteration has triggered many economic and religious problems. Chicken meat is a common adulterant in nonchicken products because of its low cost and ready availability. A loop-mediated isothermal amplification assay coupled with a lateral flow dipstick was developed to identify chicken in nonchicken products. We optimized the amplification time and temperature to obtain the best result. This assay is performed at a constant temperature in a water bath and can be completed in 1 h. No precision instruments or equipment are needed. With a one-step reaction and easy operation, the testing cost is low. This method is highly sensitive and specific and is a valuable method for identifying chicken in nonchicken products to meets the requirements of on-site inspection and detection.