Method of determination of appropriate heat treatment of animal meal by immunoassay developed for detection of cooked beef: Interlaboratory study

An interlaboratory trial was conducted for the validation of an enzyme-link ed immunosorbent assay (ELISA) method for determination of appropriate heat treatment of animal meal. A commercially available ELISA test kit develope d for the identification of beef in cooked food was used in the study. Twel ve laboratories from 7 European countries examined 2 different analytical p rotocols to establish the most appropriate analytical method. Three differe nt samples were used, 2 animal waste materials sterilized at 129 and 134 de greesC (wet conditions), respectively, and a meat and bone meal material pr ocessed at dry conditions (maximum temperature, 140 degreesC). Statistical evaluation applying t-statistics showed that the animal meal treated accord ing to European legislation (> 133 degreesC) was clearly distinguishable fr om the 2 other test materials at a 99% confidence level using both analytic al protocols. This method can be considered as a complementary test to the immunoassay developed for the detection of pork in cooked food that is alre ady applied in routine analysis for the surveillance of rendering plants.