Control of nonspecific staining in the fluorescent antibody technique for the detection of salmonellae in foods.
A fluorescent antibody conjugate, prepared from the IgG (immunoglobulin G) fraction of Salmonella polyvalent flagellar antiserum, gave better specific staining intensities and significantly lower nonspecific staining than did conjugates prepared from globulin fractions of ammonium sulfate-fractionated Salmonella polyvalent antisera. IgG was purified by affinity chromatography against protein A, a normal cell wall component of Staphylococcus aureus. Affinity chromatography yielded high-purity IgG in a one-step purification procedure. The conjugate prepared from affinity-purified IgG was compared with commercially available fluorescent antibody conjugates for the detection of salmoneallae in retail samplings of meats and poultry and gave better correlations with the cultural method than did the commercial conjugates.
D001426:Bacterial Proteins / Q000276:immunology; D003429:Cross Reactions; D005407:Flagella / Q000276:immunology; D005455:Fluorescent Antibody Technique; D005506:Food Contamination; D005516:Food Microbiology; D007074:Immunoglobulin G; D008460:Meat; D012475:Salmonella / Q000276:immunology / Q000302:isolation & purification*; D013211:Staphylococcus aureus / Q000276:immunology
D001426:Bacterial Proteins; D007074:Immunoglobulin G