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The Fluorescent Antibody Techniaue as a Means of Detecting Salmonellae in Foods
Author(s) -
SILLIKER J. H.,
SCHMALL ALEX,
CHIU JOSEPH Y.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00487.x
Subject(s) - salmonella , food science , antibody , microbiology and biotechnology , fluorescence , chemistry , qualitative analysis , biology , bacteria , immunology , genetics , physics , quantum mechanics , qualitative research , social science , sociology
SUMMARY The indirect immunofluoresceuce (FA) technique was used. Absolute correlation between culture and FA results was observed in the aualysis of dried foods. The FA procedure was significantly more sensitive than cultural methods for quantitative and qualitative analysis of Salmonella in liquid eggs.