Antibody‐based detection of microbiological analytes in food: Aspects of development

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Abstract
This article traces the development of antibody‐based methods in food microbiology from the earliest in vitro observations of antibody binding. The evolution of methods from agglutination and precipitation via labelled‐antibody assays and immunocapture techniques to emerging instruments such as biosensors and flow‐cytometers is covered, including the potential for on‐line detection during food production. The principles of the methods are illustrated. Examples are given of the application of these techniques to the detection of pathogens and bacterial toxins. The relative merits of the methods for current and future use are discussed.