A Rapid and Reliable Method for the Detection of Molds in Foods: Using the Latex Agglutination Assay
- 1 April 1989
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 52 (4) , 244-247
- https://doi.org/10.4315/0362-028x-52.4.244
Abstract
An agglutination test by using latex beads (0.8 μm diameter) coated with IgG from the antibodies against extra-cellular polysaccharide of Penicillium digitatum has been developed. As low as 5 to 10 ng/ml of the purified extra-cellular polysaccharide of the same species can be detected by this preparation. Analysis of culture filtrates from 25 different molds showed that the positive reactivity was obtained only with the species of genera Penicillium and Aspergillus. The application of this test was confirmed in testing the samples of spices and nuts. Further, the reliability could be enhanced by including specific blocker in the assay, the synthetic epitopes consisting of four β (1–5)-linked D-galactofuranosyl residues.This publication has 1 reference indexed in Scilit:
- Observations on the enumeration of moulds in food and feedingstuffs*Journal of Applied Bacteriology, 1983