Detection ofSalmonellain foods using a novel coloured latex test

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Abstract
A novel coloured latex test for the detection of Salmonella in naturally contaminated foods is described. The test consists of two reagents which are mixtures of red, blue and green latex suspensions; each colour of latex is sensitized with specific antibodies to different groups of Salmonella. In the presence of an individual group of Salmonella organisms, the latex sensitized with the antibody specific to that grouping will agglutinate to produce a crescent of single colour latex particles and a change of background colour. Seven trial centres, within the UK, evaluated the performance of the coloured latex test for the detection of Salmonella in natural and artificially contaminated foods. The results obtained by the trial laboratories are presented and show that it is possible to combine the coloured latex test with traditional or electrial methods to give detection and/or confirmation of Salmonella at least 24 hours in advance of conventional cultural methods.

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