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LIQUID PREINCUBATION MUTAGENICITY TEST FOR FOODS
Author(s) -
AESCHBACHER H.U.,
WOLLEB U.,
PORCHET L.
Publication year - 1987
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1987.tb00563.x
Subject(s) - histidine , ames test , chemistry , plating (geology) , food science , chromatography , biochemistry , biology , bacteria , salmonella , genetics , amino acid , paleontology
A bacterial mutagenicity test is described for the evaluation of unextracted food products containing otherwise high levels of interfering histidine. The system involves the use of Ames tester strains preincubated with food samples followed by centrifugal separation and washing of cells prior to plating in the complete absence of L‐histidine to determine his + revertants.