Enzyme Immunoassay for Detection of Salmonella in Low-Moisture Foods: Collaborative Study
Open Access
- 1 May 1987
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 70 (3) , 530-535
- https://doi.org/10.1093/jaoac/70.3.530
Abstract
A collaborative study was performed in 15 laboratories to evaluate a modification of the enzyme immunoassay (EIA) method for detection of Salmonella in foods (46.B21-46.B29). The modified EIA requires 18-24 h pre-enrichment, 6-8 h selective enrichment, and 14-18 h M-broth post-enrichment prior to performing the assay, which requires 1-2 h. Total assay time is 40-52 h. The modified method was compared with the standard culture method for detection of Salmonella in 5 low-moisture foods: nonfat dry milk, milk chocolate, meat and bone meal, dry whole egg, and ground pepper. The modified method has been adopted official first action for use with low-moisture foods.This publication has 1 reference indexed in Scilit:
- Enzyme Immunoassay for Detection of Salmonella in Foods: Collaborative StudyJournal of AOAC INTERNATIONAL, 1986