NR AUFD
AU Lücker,E.; Schlottermüller,B.
TI Procedures for the detection of unwanted ingredients in meat products with regard to BSE - 5. Detection of central nervous tissue in heat-treated meat products
OT Verfahren zum Nachweis von im Hinblick auf die BSE unerwünschten Zutaten in Fleischerzeugnissen - 5. Erfassung von zentralem Nervengewebe in erhitzten Fleischerzeugnissen
QU Fleischwirtschaft 2001 Nov 16; 81(11): 102-7
PT article
AB Legal specification and withdrawal of risk material (SRM) from the food chain protects consumers against a presumed exposition with the infectious agent of BSE and other transmissible spongiform encephalopathies. The SRM-ban must still be seen as the primary means of a preventive consumer protection against BSE considering missing intra vitam diagnostics; The SRM ban should be additionally controlled in the final product, however, methods for SRM detection are not available due to the complex legal specification of SRM (species, age, provenance). As an alternative, several methods for the detection of tissues of the central nervous system are now available. They make use of markers mainly of protein origin such as NSE and GFAP but also of cholesterol and fatty acids. The procedures are based on immunological methods. Enzymatic and chromatographic methods are used for the detection of cholesterol and CNS specific fatty acids. As pertaining to the abundance of procedures, their short-term development and partly uncritical application, a comparative review of the analytical status quo of procedures for the detection of CNS in meat products is given in the present paper.
SP deutsch
PO Deutschland