Increased sensitivity of an enzyme-amplified colorimetric immunoassay for protein A-bearing Staphylococcus aureus in foods.
A modification to the enzyme amplification system described by Self (1984), has been developed in which the addition of semicarbazide hydrochloride increased the sensitivity of detection of protein A-bearing Staphylococcus aureus in foods from 4-6 X 10(3) to 20 colony forming units (c.f.u.) g-1 or ml-1. This may be due to the removal of acetaldehyde produced as a by-product of the amplification cycle thereby permitting further cycling to proceed.
Brooks
J L
JL
Department of Microbiology, AFRC Institute of Food Research, Reading Laboratory, Berks, U.K.
Mirhabibollahi
B
B
Kroll
R G
RG
D000818:Animals; D002273:Carcinogens; D003124:Colorimetry; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005516:Food Microbiology; D008460:Meat; D008892:Milk / Q000382:microbiology; D012663:Semicarbazides; D012680:Sensitivity and Specificity; D013205:Staphylococcal Protein A / Q000032:analysis*; D013211:Staphylococcus aureus
D002273:Carcinogens; D012663:Semicarbazides; D013205:Staphylococcal Protein A; C010059:carbamylhydrazine