pork adulteration with different sensitivity yielding a limit of
detection value of 6 mg/mL, 4 mg/mL, and 0.23 mg/mL of swine
DNA in 20%, 10%, and 1% pork-containing meatballs, respectively
[11e13]. The limit of detection can be further reduced by
increasing the amount of DNA mixtures to ensure sufficient
targets for the probe, which should not be a problem especially
in food analysis where the sample scarcity is not amajor
concern. Furthermore, it has been demonstrated that the 20-
nm GNPs could produce a more pronounced change in color
and absorption spectra compared with their 40-nm counterparts
[11e13]. This method provides a simple, sensitive, and
selective detection at an affordable cost using the commonly
available UVevisible spectrophotometer. In addition,
compared with conventional PCR methods, this method is
rapid (