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Fluorescent Enzyme Immunoassay for Rapid Screening of Salmonella in Foods: Collaborative Study
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Abstract
A collaborative study was performed in 13 laboratories to validate an enzyme immunoassay (EIA) procedure 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 flour, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey. Uninoculated and inoculated samples were included in each food group analyzed. There was no significant difference in the proportion of samples positive by 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 as a rapid screening method for detection of Salmonella.
Oxford University Press (OUP)
Title: Fluorescent Enzyme Immunoassay for Rapid Screening of Salmonella in Foods: Collaborative Study
Description:
Abstract
A collaborative study was performed in 13 laboratories to validate an enzyme immunoassay (EIA) procedure 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 flour, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey.
Uninoculated and inoculated samples were included in each food group analyzed.
There was no significant difference in the proportion of samples positive by 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 as a rapid screening method for detection of Salmonella.
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