title: Comparison of chicken plasma and guinea pig serum in a quantitative microtiter method of determining microbial complement resistance.
abstract: A quantitative microtiter method using chicken plasma is described for determining the degree of complement resistance or sensitivity of avian Escherichia coli isolates. Results obtained with the microtiter method using chicken plasma were compred with results obtained using commercially available standardized guinea pig serum as the source of complement. The test organisms consisted of five isolates of E. coli isolated from chickens. Three isolates were from flocks with colisepticemia; one was from a flock with omphalitis; and one isolate was a non-pathogenic control. Data were accumulated from the five avian E. coli isolates incubated at 35 C with either chicken plasma or guinea pig serum and with heat-inactivated chicken plasma or guinea pig serum. The microtiter results of the chicken plasma and guinea pig serum had a statistically positive correlation. The use of commercially available guinea pig serum in the test system will allow for standardization of this method.
authors.affiliation: Department of Medical Microbiology, College of Veterinary Medicine, University of Georgia, Athens 30602.
authors.forename: R E
authors.initials: RE
authors.lastname: Wooley
authors.forename: J
authors.initials: J
authors.lastname: Brown
authors.forename: K R
authors.initials: KR
authors.lastname: Spears
authors.forename: L K
authors.initials: LK
authors.lastname: Nolan
mesh_terms: D000818:Animals; D001770:Blood Bactericidal Activity; D002645:Chickens / Q000097:blood / Q000276:immunology*; D003165:Complement System Proteins / Q000276:immunology*; D004926:Escherichia coli / Q000276:immunology*; D004927:Escherichia coli Infections / Q000382:microbiology / Q000662:veterinary; D006168:Guinea Pigs / Q000097:blood / Q000276:immunology*; D007106:Immune Sera / Q000276:immunology; D011201:Poultry Diseases / Q000382:microbiology
chemical_list: D007106:Immune Sera; D003165:Complement System Proteins