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MODIFIED PROCEDURE TO ELIMINATE ELUTION OF FOOD PROTEINS DURING SEROASSAY FOR STAPHYLOCOCCAL ENTEROTOXINS
Author(s) -
BENNETT REGINALD W.,
ARCHER DOUGLAS L.,
LANCETTE GAYLE
Publication year - 1988
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.1745-4565.1988.tb00513.x
Subject(s) - chemistry , chromatography , enterotoxin , sodium , elution , ion exchange , ionic strength , phosphate , gradient elution , phosphate buffered saline , ion , biochemistry , high performance liquid chromatography , escherichia coli , organic chemistry , aqueous solution , gene
The effect of two sodium phosphate‐sodium chloride buffers (0.2 M, pH 7.4 and 0.05 M, pH 6.5) on the separation of staphylococcal enterotoxins from soluble proteins in foods was examined by ion exchange column chromatography. The microslide gel diffusion test, by which recovery was determined, was more accurately interpreted when lower ionic strength buffer was used. The procedure described here has been incorporated into the official method of the Association of Official Analytical Chemists for the separation of staphylococcal enterotoxins from foods.