title: An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces.
abstract: Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.
authors.affiliation: Department of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, Tennessee 37209.
authors.forename: Fur-Chi
authors.initials: FC
authors.lastname: Chen
authors.affiliation: Department of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, Tennessee 37209.
authors.forename: Sandria
authors.initials: S
authors.lastname: Godwin
authors.affiliation: Department of Human Nutrition, College of Human Ecology, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Edgar
authors.initials: E
authors.lastname: Chambers
mesh_terms: D000818:Animals; D002167:Campylobacter; D002645:Chickens; D005506:Food Contamination; D005516:Food Microbiology; D006801:Humans; D008460:Meat; D008461:Meat Products; D000069466:Red Meat; D013552:Swine
keywords: Chicken packages; Cross-contamination, Enzyme-linked immunosorbent assay; Raw meat; Troponin I