METHOD OF DETECTING PORK IN PROCESSED FOOD AND DETECTION KIT THEREFOR

摘要

[Object] To provide preparation of an ingredient derived from a specimen optimal for detecting by immunoassay pork in heated food with high performance and high sensitivity without causing non-specific reaction, a convenient and high-accuracy detection method using a polyclonal antibody obtained by using the ingredient, and a detection kit therefor. [Solution] When a target to be detected in a sample, pork-derived protein in heat-processed food, is detected by immunochromatography, a polyclonal antibody specifically recognizing a protein of approximately 23 kD (molecular weight: 23000) contained in heat-treated pork is used as at least one or both detection antibodies.