title: Enzyme immunoassay for detection of Salmonella in low-moisture foods: collaborative study.
abstract: A collaborative study was performed in 15 laboratories to evaluate a modification of the enzyme immunoassay (EIA) method for detection of Salmonella in foods (46.B21-46.B29). The modified EIA requires 18-24 h pre-enrichment, 6-8 h selective enrichment, and 14-18 h M-broth post-enrichment prior to performing the assay, which requires 1-2 h. Total assay time is 40-52 h. The modified method was compared with the standard culture method for detection of Salmonella in 5 low-moisture foods: nonfat dry milk, milk chocolate, meat and bone meal, dry whole egg, and ground pepper. The modified method has been adopted official first action for use with low-moisture foods.
authors.forename: R S
authors.initials: RS
authors.lastname: Flowers
authors.forename: M J
authors.initials: MJ
authors.lastname: Klatt
authors.forename: B J
authors.initials: BJ
authors.lastname: Robison
authors.forename: J A
authors.initials: JA
authors.lastname: Mattingly
authors.forename: D A
authors.initials: DA
authors.lastname: Gabis
authors.forename: J H
authors.initials: JH
authors.lastname: Silliker
mesh_terms: D000818:Animals; D001842:Bone and Bones / Q000032:analysis; D002099:Cacao / Q000032:analysis; D003212:Condiments / Q000032:analysis; D003611:Dairy Products / Q000032:analysis; D004531:Eggs / Q000032:analysis; D005516:Food Microbiology; D007124:Immunoenzyme Techniques; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis; D012475:Salmonella / Q000302:isolation & purification*
chemical_list: D007202:Indicators and Reagents