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Flowers RS, Eckner K, Gabis DA, Robison BJ, Mattingly JA, Silliker JH, Bailey J, Bednar A, Chen K, Cirigliano M, Coschigano M, Deibel K, DonLevy T, Eckner K, Elliott P, Erickson J, Feldsworth M, Fenlon M, Finn S, Fischer G, Gaugert A, Givich K, Graham C, Guarino P, Hall P, Humber J, Jogan M, Jones W, Jost K, Koenig E, Lenovich L, Loudermilk L, Lynn T, Magno E, Miklovic G, Nemeth B, Nolan D, Posey D, Rasilewicz C, Risty N, Roberts B, Rogers J, Romick T, Clair VS, Sakai H, Schwenger K, Smittle D, Smoeger D, Sparks D, Sveum W, Tong M, Tremont D, Trailer J, Arman TV, Way JV, Wagner C, Wagner D, Walsh K, Worley N, Zari C. Enzyme Immunoassay for Detection of Salmonella in Foods: Collaborative Study. J AOAC Int 1986. [DOI: 10.1093/jaoac/69.5.786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
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.
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Affiliation(s)
| | - Karl Eckner
- Silliker Laboratories, 1304 Hoisted St, Chicago Heights, IL 60411
| | - Damien A Gabis
- Silliker Laboratories, 1304 Hoisted St, Chicago Heights, IL 60411
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