An Enzyme Immunoassay Technique for Detection of Salmonellae in Meat and Poultry Products

Emswiler-Rose, B. S.; Gehle, Warren D.; Johnston, Richard H.; Okrend, Anita J. G.; Moran, Alice B.; Bennett, Barbara S.

doi:10.1111/j.1365-2621.1984.tb10383.x

Cited by 19 publications

(11 citation statements)

References 12 publications

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“…Four of the 17 strains of Citrobacterfreundii gave strong positive reactions whereas the single strain of Morganella morganii produced a weak positive reaction. Although Potter (1970Potter ( , 1971) had previously noted nonspecific reactions with Pasteurella pneumotropica and Herellea vaginicola (Acinetobacter sp), our results contrast with earlier reports on the absence of false-positive reactions with enteric organisms (Emswiler-Rose et al, 1984;Mattingly and Gehle, 1984;Potter, 1971;Robison et al, 1983;Smith and Jones, 1983).…”

Section: Resultscontrasting

confidence: 95%

“…The single false-negative low moisture food contained S. tennessee for which the MOPC 467 antibody shows low sensitivity (Table 2). It is interesting to note that no falsepositive reactions were observed in a recent EIA analysis of 64 naturally contaminated meat samples (Emswiler-Rose et al, 1984). In an attempt to identify the foodborne bacterial agent(s) responsible for the false-positive reactions in our study, a representative of each colonial type on BSA plates inoculated from those M broths yielding erroneous EIA reactions was inoculated into triple sugar iron (TSI) and lysine iron (LI) agars; the latter agar media were incubated overnight at 35°C.…”

Section: Resultsmentioning

confidence: 92%

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Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique

D'aoust

Sewell

1986

Journal of Food Science

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The MOPC 467 Bio-Enzabeadm 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 5. fyphi but not mstricted to any one of the 25 somatic groupings represented in this study. Four of the five false-positive reactions were attributed to Citrobucrerfreundii. The EIA assay identified 27 (96%) of 28 naturally contaminated foods and produced 16 (25%) false positive reactions which were mainly associated with Citrobucrer 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 preemichment and enrichment cultures. INTRODUCTIONRECENT ATTEMPTS to develop rapid, cost-efficient methods for the detection of Salmonella in foods have met with limited success. A minimum of 4-5 days are presently required to obtain presumptive evidence of salmonellae in foods by standard methods of analysis (Health Protection Branch, 1978; U.S. Food and Drug Administration, 1978). Such a delay in obtaining results generally precipitates costly storage of finished products. Novel diagnostic approaches involving immunofluorescent (Thomason, 1981), serological (Sperber and Deibel, 1969), DNA-DNA hybridization (Fitts et al., 1983) and ELISA (Minnich et al., 1982) techniques yield presumptive results l-2 days earlier than with standard cultural techniques. Lack of research interest in preenrichment cultures as test material apparently has stemmed from an apprehension that large populations of competing microorganisms in these cultures would present an insurmountable challenge to the specificity and/or sensitivity of new analytical techniques.The present study evaluates the sensitivity and specificity of the Bio-Enzabeada enzyme immunoassay (EIA) technique (Mattingly, 1984). The assay is based on the ability of a murine myeloma protein (MOPC 467) to detect nonserotypic flagellar antigens in heated extracts of cultured material. Specifically, the study investigates the ability of the technique to detect salmonellae in pure cultures and in the preenrichment, selective enrichment and direct enrichment cultures of foods; it also considers the effects of post-enrichment in M broth and the number of salmonellae in test samples as affected by centrifugation on the sensitivity of the EIA method.

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Section: Resultscontrasting

confidence: 95%

Section: Resultsmentioning

confidence: 92%

Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique

D'aoust

Sewell

1986

Journal of Food Science

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“…This can increase the price of the final product as stocks of wine are accumulated while the results of quality checks on the final product are being processed. Methods designed to overcome this problem include bioluminescence imaging, immunoassays (d'Aoust & Sewell, 1986;Emsweiler-Rose et al, 1984), molecular techniques based on DNA probes (Fitts, 1985;Flowers et al, 1987), and quantitative measurement systems based on PCR and electrical impedance.…”

Section: Microbiological Quality Control Of the Final Productmentioning

confidence: 99%

Applied Wine Microbiology

Esteve-Zarzoso

Martínez²,

Rubires³

et al. 2011

Molecular Wine Microbiology

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“…É importante, no entanto, ressaltar que vários autores reportaram ausência de resultados falso-positivos com enterobactérias [9,16,20,26,31,33].…”

Section: Barber Eylanunclassified

Produção De Imunorreagentes Para Uso Em Um Teste Imunoenzimático De Detecção De Salmonella Em Alimentos

Reis

Mamizuka

Franco

2001

Ciênc. Tecnol. Aliment.

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RESUMOO objetivo deste trabalho foi o desenvolvimento de imunorreagentes policlonais convenientes para uso em um teste imunoenzimáti-co para detecção rápida de Salmonella em alimentos. Foram produzidos seis anti-soros policlonais anti-Salmonella contendo as aglutininas e, h; 1,6; i; 1,2; f,g,s e m,t. Como antígenos, foram empregadas culturas formolizadas de quatro sorotipos de Salmonella (S. Typhimurium fases 1 e 2, S. Anatum fases 1 e 2, S. Agona monofásica e S. Oranienburg monofásica) cultivadas em caldo tripticase de soja. O teste imunoenzimático utilizado foi o indireto, empregando-se anti-IgG-peroxidase como conjugado e OPD-H 2 O 2 como sistema cromógeno. Os testes imunoenzimáticos foram conduzidos com os anti-soros policlonais individuais absorvidos e não-absorvidos, bem como empregandose um anti-soro polivalente, correspondente a um "pool" de antisoros absorvidos e não-absorvidos com culturas puras de Salmonella e outras enterobactérias. A absorção dos soros eliminou as reações cruzadas com todas as enterobactérias testadas nesse estudo, apresentadas tanto por alguns anti-soros individuais quanto pelo polivalente. Entre os seis anti-soros estudados, os que apresentaram melhor desempenho foram o f,g,s não-absorvido e o polivalente absorvido.Palavras-chave: imunorreagentes; Salmonella; ensaio imunoenzimático.

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An Enzyme Immunoassay Technique for Detection of Salmonellae in Meat and Poultry Products

Cited by 19 publications

References 12 publications

Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique

Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique

Applied Wine Microbiology

Produção De Imunorreagentes Para Uso Em Um Teste Imunoenzimático De Detecção De Salmonella Em Alimentos

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