A DIRECT IMMUNOENZYME METHOD FOR THE DETECTION OF SALMONELLAE IN FOODS

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Abstract
An immunoenzyme conjugate was prepared by labeling the immunoglobulin G fraction of Salmonella polyvalent flagella1 anti‐serum with horseradish peroxidase. The immunoenzyme conjugate, when reacted with pure cultures of bacteria and stained with 3–3′diaminobenzidine was found to specifically stain the cell wall and flagellae of salmonellae. Cells of salmonellae were stained brown after the immunoenzyme reaction and could be differentiated from unstained organisms under a light microscope at 1000X magnification. The immunoenzyme technique was applied to the rapid detection of salmonellae in meats and poultry products and the specificity and sensitivity of the method was donipared to that of the fluorescent antibody technique and conventional cultural technique. The immunoenzyme procedure was found to give good correlation with the conventional cultural procedure. Its sensitivity was comparable to that of the fluorescent antibody technique.

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