title: DETECTION OF SALMONELLA IN EGGS AND EGG PRODUCTS WITH FLUORESCENT ANTIBODY.
abstract: Organisms of the genus Salmonella are detected in eggs and egg products within 24 hr in the presence of Pseudomonadaceae and other Enterobacteriaceae by combining selective cultural methods with fluorescent-antibody techniques. These techniques are specific for Salmonella when H antibodies are used. Absorption techniques are necessary before the O antibodies give specific reactions for Salmonella. No cross-reactions appear when H antiserum is used. Absorption and interference techniques indicate the test is specific for Salmonella.
mesh_terms: D004531:Eggs; D004755:Enterobacteriaceae; D005455:Fluorescent Antibody Technique; D011549:Pseudomonas; D012106:Research; D012475:Salmonella; D012478:Salmonella Food Poisoning
keywords: EGGS; ENTEROBACTERIACEAE; EXPERIMENTAL LAB STUDY; FLUORESCENT ANTIBODY TECHNIC; PSEUDOMONAS; SALMONELLA FOOD POISONING