title: Detection and quantitative assessment of a Vibrio cholerae O1 species in several foods by a novel enzyme immunoassay.
abstract: A selected antibody enzyme immunoassay (SAEIA) for the general detection of Vibrio cholerae O1 species has been developed using the immunological reagents of a rabbit antiserum specific for V. cholerae O1 classical Inaba 569B and immobilized cell fragments of V. cholerae O1 El Tor 85P6, and beta-D-galactosidase-labeled goat anti-rabbit immunoglobulin G as tracer. The SAEIA was specific for V. cholerae O1 species and showed low cross-reaction values to other microorganism species tested including Vibrio parahaemolyticus. The detection limit of the SAEIA was 4,500 cells per assay for all the 13 strains of V. cholerae O1 examined. Quantitative comparison on the growth of the El Tor 85P4 in several foods cultured for 24 hr were studied using the SAEIA. Preceding the experiments, little inhibition of every food homogenate for the measurement of the SAEIA was first demonstrated and then the homogenate was directly used for an assay sample. The interaction of the growth of Escherichia coli to that of V. cholerae O1 in a food was also found to be little under the mixed culturing of both bacteria using the SAEIA.
authors.affiliation: Faculty of Pharmaceutical Sciences, Nagasaki University, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Kitagawa
authors.forename: Y
authors.initials: Y
authors.lastname: Tsutida
authors.forename: R
authors.initials: R
authors.lastname: Murakami
authors.forename: H
authors.initials: H
authors.lastname: Tanimori
authors.forename: J G
authors.initials: JG
authors.lastname: Hu
authors.forename: A
authors.initials: A
authors.lastname: Utsunomiya
authors.forename: T
authors.initials: T
authors.lastname: Naito
mesh_terms: D004926:Escherichia coli / Q000254:growth & development; D005516:Food Microbiology; D007124:Immunoenzyme Techniques; D013045:Species Specificity; D014734:Vibrio cholerae / Q000254:growth & development / Q000302:isolation & purification*