Rapid, Sensitive Assay for Staphylococcal Enterotoxin A by Reversed Immuno-osmophoresis

Different procedures commonly used for extraction, purification, and concentration of staphylococcal enterotoxins from foods were investigated with 13'I-and '251-labeled staphylococcal enterotoxin A. Loss of labeled enterotoxin A was compared with loss of total nitrogen. The results showed that in most of the common procedures, such as gel filtration, ion exchange, and heat treatment, the percentage of loss of labeled enterotoxin A was greater than the loss of total nitrogen. Chloroform extraction and acid precipitation with hydrochloric acid had nearly the same effect on the purification of both labeled enterotoxin A and total nitrogen. Ammonium sulfate precipitation proved to be practical and was successfully used for purification of enterotoxin A from sausage extract. Simultaneous use of trypsin and Pseudomonas peptidase for treatment of food extracts considerably reduced food proteins capable of interfering with serological detection of enterotoxins but did not essentially influence the loss of enterotoxin A.

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Rapid, Sensitive Assay for Staphylococcal Enterotoxin A by Reversed Immuno-osmophoresis

Abstract: Reversed immuno-osmophoresis using phenylsulfonated immune gamma 2 -globulin is a rapid sensitive method of assaying for staphylococcal enterotoxin A. The technique is compared with other serological methods.

Cited by 2 publications

References 5 publications

Enzyme-Linked Immunosorbent Assay (ELISA) Technique for Food Analysis

Enzyme-Linked Immunosorbent Assay (ELISA) Technique for Food Analysis

Comparison of different purification procedure for extraction of staphylococcal enterotoxin A from foods

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