Immunomagnetic separation of Salmonella from foods.
Salmonella could be separated from different inoculated foods using antibody-coated immunomagnetic beads. When applied on suitable foods, the immunomagnetic separation technique showed a sensitivity of 10-20 Salmonella cells/g of the original sample. The technology appeared less useful for some food items.
Skjerve
E
E
Department of Food Hygiene, Norwegian College of Veterinary Medicine, Oslo.
Olsvik
O
O
D000818:Animals; D002611:Cheese; D002645:Chickens; D003611:Dairy Products; D005516:Food Microbiology; D008280:Magnetics; D008460:Meat; D008863:Microspheres; D008892:Milk / Q000382:microbiology; D012475:Salmonella / Q000302:isolation & purification*; D013552:Swine; D014675:Vegetables; D015014:Yogurt