In:
Journal of AOAC INTERNATIONAL, Oxford University Press (OUP), Vol. 69, No. 5 ( 1986-09-01), p. 786-798
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.
Type of Medium:
Online Resource
ISSN:
0004-5756
DOI:
10.1093/jaoac/69.5.786
Language:
English
Publisher:
Oxford University Press (OUP)
Publication Date:
1986
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