Enzyme Immunoassay for Detection of Salmonella in Foods: Collaborative Study
Open Access
- 1 September 1986
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 69 (5) , 786-798
- https://doi.org/10.1093/jaoac/69.5.786
Abstract
A collaborative study was performed in 25 laboratories to validate an enzyme immunoassay (EIA) procedure utilizing 2 specific monoclonal antibodies for rapid detection of Salmonella in foods. The EIA was compared with the standard culture procedure for detection of Salmonella in 6 food types: ground black pepper, soy isolate, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey, Uninoculated and inoculated samples were included in each food group analyzed, with the exception of poultry which was naturally contaminated. There was no significant difference in the productivity of the EIA and culture procedures at the 5% level for any of the 6 foods. The enzyme immunoassay screening method has been adopted official first action.This publication has 1 reference indexed in Scilit:
- Pre-enrichment Broths for Recovery of Salmonella from Milk Chocolate and Edible Casein: Collaborative StudyJournal of AOAC INTERNATIONAL, 1981