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Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique
Author(s) -
D'AOUST J.Y.,
SEWELL A.M.
Publication year - 1986
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.1365-2621.1986.tb11162.x
Subject(s) - citrobacter freundii , salmonella , immunoassay , citrobacter , biology , enzyme , microbiology and biotechnology , salmonella typhi , chromatography , enterobacteriaceae , chemistry , bacteria , escherichia coli , biochemistry , antibody , immunology , genetics , gene
The MOPC 467 Bio‐Enzabead™ enzyme immunoassay (EIA) identified 335 (92.8%) of 361 Salmonella strains tested and gave false positive reactions with 5 (6.5%) of 77 strains of nonsalmonellae. Lack of specificity was particularly prominent with S. typhi but not restricted to any one of the 25 somatic groupings represented in this study. Four of the five false‐positive reactions were attributed to Citrobacter freundii. The EIA assay identified 27 (96%) of 28 naturally contaminated foods and produced 16 (25%) false positive reactions which were mainly associated with Citrobacter spp. Attempts at method brevity underlined the importance of M broth post‐enrichment and centrifugation for maximum method sensitivity and the inadequacy of EIA for detection of Salmonella in preenrichment and enrichment cultures.