An Enzyme Immunoassay Technique for Detection of Salmonellae in Meat and Poultry Products
1984; Wiley; Volume: 49; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1984.tb10383.x
ISSN1750-3841
AutoresB.S. Emswiler-Rose, Warren D. Gehle, Ralph W. Johnston, Anita J.G. Okrend, Alice B. Moran, Barbara S. Bennett,
Tópico(s)Vibrio bacteria research studies
ResumoABSTRACT A commercially available enzyme immunoassay (ELISA) in which a myeloma protein (MOPC 467) is used for detection of salmonellae was compared with two conventional cultural methods for detection of salmonellae in naturally contaminated meat and poultry products. Products tested included mechanically deboned poultry, chitterlings, poultry carcass rinsings, chicken necks, luncheon loaf emulsion, pork sausage and basturma. There was 100% agreement between ELISA and cultural methods. The ELISA technique is specific and rapid. Identification of Salmonella ‐contaminated meat and poultry products was accomplished in 2‐3 days compared to the 4‐6 days required by conventional cultural methods.
Referência(s)