Immunodiffusion Screening Method for Detection of Motile Salmonella in Foods: Collaborative Study

1989 ◽  
Vol 72 (2) ◽  
pp. 303-311 ◽  
Author(s):  
Russell S Flowers ◽  
Mary Joan Klatt
Keyword(s):  
Collaborative Study ◽  
False Negative ◽  
Screening Method ◽  
Soy Flour ◽  
Specific Method ◽  
Immunodiffusion Test ◽  
Significant Difference ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract A collaborative study was performed to validate the performance of the 1-2 TEST® for detection of motile salmonellae in foods. Detection is based on observation of an immobilized band of cells. Twentythree laboratories participated in the study. The 1-2 TEST (immunodiffusion test) was compared with the standard culture procedure (BAM/AOAC; FDA Bacteriological Analytical Manual) for detection of Salmonella in 6 food types: ground black pepper, soy flour, dried whole egg, milk chocolate, nonfat dry milk, and raw deboned turkey. Uninoculated and inoculated samples were included in each food group analyzed. After the tests on the 6 foods were completed, analysis of the data for turkey and soy flour showed that certain collaborators obtained data inconsistent with the data from the majority of collaborators. No specific method deviations to account for the inconsistencies were reported by those collaborators, so the collaborative testing of these 2 foods was repeated. Analysis of data for pepper, chocolate, nonfat dry milk, dried whole egg, and the second set of soy flour and turkey indicated 96.1% agreement between the BAM/AOAC and immunodiffusion test methods. The false negative rates for the immunodiffusion test and BAM/AOAC methods were 3.6 and 1.7%, respectively. There was no significant difference in the productivity of the immunodiffusion test and BAM/AOAC method at the 5% level for any of the 6 foods. The immunodiffusion screening method has been approved official first action for detection of motile Salmonella in food

scholarly journals VIDAS Enzyme-Linked Fluorescent Immunoassay for Detection of Salmonella in Foods: Collaborative Study

1997 ◽  
Vol 80 (3) ◽  
pp. 491-504 ◽  
Author(s):  
Michael S Curiale ◽  
Vidhya Gangar ◽  
Carol Gravens ◽  
J R Agin ◽  
A Bound ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Culture Method ◽  
Black Pepper ◽  
Soy Flour ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract The VIDAS SLM method for detection of Salmonella was compared with the Bacteriological Analytical Manual (BAM)/AOAC culture method in a collaborative study. Twenty laboratories participated in the evaluation. Each laboratory tested one or more of 6 test products: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. No significant differences (P< 0.05) were observed between the 2 methods. The 2 methods were in agreement for 99% of 1544 samples analyzed. Of the 20 samples out of agreement, 8 were VIDAS SLM positive and BAM/AOAC negative, and 12 were VIDAS SLM negative and BAM/AOAC positive. The VIDAS SLM method for detection of Salmonella in foods has been adopted first action by AOAC INTERNATIONAL.

Visual Immunoassay for Detection of Salmonella in Foods: Collaborative Study

1988 ◽  
Vol 71 (5) ◽  
pp. 973-980 ◽  
Author(s):  
Russell S Flowers ◽  
Mary Joan Klatt ◽  
Susan L Keelan
Keyword(s):  
Enzyme Immunoassay ◽  
Collaborative Study ◽  
Screening Method ◽  
Food Group ◽  
Black Pepper ◽  
Soy Flour ◽  
Significant Difference ◽  
Dry Milk ◽  
Standard Culture ◽  
Culture Procedure

Abstract A collaborative study was performed in 13 laboratories to validate a visual enzyme immunoassay (EIA) procedure, TECRA®, for rapid detection of Salmonella in foods. The EIA method was compared with the standard culture procedure for detection of Salmonella in 6 food types: ground black pepper, soy flour, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey. Uninoculated and inoculated samples were included in each food group analyzed. There was no significant difference in the productivity of the EIA and culture procedures at the 5% level for any of the 6 foods. The enzyme immunoassay screening method has been approved interim official first action.

scholarly journals Evaluation of VIDAS® Immuno-Concentration Salmonella/VIDAS Salmonella Immunoassay Method for Detection of Salmonella in Selected Foods: Collaborative Study

2002 ◽  
Vol 85 (3) ◽  
pp. 609-625 ◽  
Author(s):  
Wendy A Lepper ◽  
Ann M Schultz ◽  
Michael S Curiale ◽  
Ronald L Johnson ◽  
J Agin ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Culture Method ◽  
Black Pepper ◽  
Soy Flour ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract The VIDAS Immuno-concentration Salmonella (ICS)/VIDAS Salmonella (SLM) immunoassay method for the detection of Salmonella was compared to the Bacteriological Analytical Manual (BAM)/AOAC culture method in a collaborative study. Thirty-two laboratories participated in the evaluation. Each laboratory tested one or more of the 6 test products: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. The 2 methods were in agreement for 1266 of the 1440 samples. Of the 174 samples not in agreement, 69 were VIDAS ICS/SLM-positive and BAM/AOAC-negative and 105 were VIDAS ICS/SLM-negative and BAM/AOAC-positive.

scholarly journals Salmonella in Selected Foods by VIDAS® Immuno-Concentration Salmonella Plus Selective Plate Method (Hektoen Enteric, Xylose Lysine Desoxycholate, Bismuth Sulfite): Collaborative Study

2002 ◽  
Vol 85 (3) ◽  
pp. 593-608 ◽  
Author(s):  
Wendy A Lepper ◽  
Ann M Schultz ◽  
Michael S Curiale ◽  
Ronald L Johnson ◽  
J Agin ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Culture Method ◽  
Black Pepper ◽  
Soy Flour ◽  
Plate Method ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Selective Plate ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract The VIDAS Immuno-concentration Salmonella (ICS) plus selective plate method (Hektoen enteric, xylose lysine desoxycholate, bismuth sulfite) method for the detection of Salmonella was compared to the Bacteriological Analytical Manual (BAM)/AOAC culture method in a collaborative study. Thirty-two laboratories participated in the evaluation. Each laboratory tested one or more of the 6 test products: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. The 2 methods were in agreement for 1297 of the 1455 samples. Of the 158 samples not in agreement, 82 were VIDAS ICS plus selective plate-positive and BAM/AOAC-negative, and 76 were VIDAS ICS plus selective plate-negative and BAM/AOAC-positive.

DNA Hybridization Assay for Detection of Salmonella in Foods: Collaborative Study

1987 ◽  
Vol 70 (3) ◽  
pp. 521-529
Author(s):  
Russell S Flowers ◽  
Mary Joan Klatt ◽  
Mark A Mozola ◽  
Michael S Curiale ◽  
Damien A Gabis ◽  
...  
Keyword(s):  
Dna Hybridization ◽  
Collaborative Study ◽  
Culture Method ◽  
Food Group ◽  
Soy Flour ◽  
Significant Difference ◽  
Dry Milk ◽  
Standard Culture ◽  
Whole Egg ◽  
Better Than

Abstract A collaborative study was performed in 11 laboratories to validate a DNA hybridization (DNAH) procedure for detection of Salmonella in foods. The DNAH procedure was compared to the standard culture method for detection of Salmonella in 6 foods: ground pepper, soy flour, dry whole egg, milk chocolate, nonfat dry milk, and raw deboned turkey. With the exception of turkey which was naturally contaminated, uninoculated and inoculated samples of each food group were analyzed. Results for the DNAH method were significantly better than for the standard culture method at the 5% probability level for the detection of Salmonella in turkey. There was no significant difference between the methods for the other 5 foods. The method has been adopted official first action.

Fluorescent Enzyme Immunoassay for Rapid Screening of Salmonella in Foods: Collaborative Study

1989 ◽  
Vol 72 (2) ◽  
pp. 318-325
Author(s):  
Russell S Flowers ◽  
Mary Joan Klatt ◽  
Susan L Keelan ◽  
B Swaminathan ◽  
Warren D Gehle ◽  
...  
Keyword(s):  
Enzyme Immunoassay ◽  
Collaborative Study ◽  
Screening Method ◽  
Food Group ◽  
Black Pepper ◽  
Soy Flour ◽  
Rapid Screening ◽  
Significant Difference ◽  
Dry Milk ◽  
Standard Culture

Abstract A collaborative study was performed in 13 laboratories to validate an enzyme immunoassay (EIA) procedure for rapid detection of Salmonella in foods. The EIA was compared with the standard culture procedure for detection of Salmonella in 6 food types: ground black pepper, soy flour, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey. Uninoculated and inoculated samples were included in each food group analyzed. There was no significant difference in the proportion of samples positive by the EIA and culture procedures at the 5% level for any of the 6 foods. The enzyme immunoassay screening method has been adopted official first action as a rapid screening method for detection of Salmonella.

scholarly journals LOCATE Enzyme-Linked Immunosorbent Assay for Detection of Salmonella in Food: Collaborative Study

1998 ◽  
Vol 81 (2) ◽  
pp. 419-437 ◽  
Author(s):  
Vidhya Gangar ◽  
Michael S Curiale ◽  
Armando D'onorio ◽  
Carol Donnelly ◽  
Paul Dunnigan ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Screening Method ◽  
Culture Method ◽  
Microtiter Plate ◽  
Black Pepper ◽  
Soy Flour ◽  
Food Type ◽  
Enzyme Linked Immunosorbent Assay ◽  
Data Sets ◽  
Whole Egg

abstract A collaborative study was performed in 27 laboratories to validate the enzyme-linked immunosorbent procedure LOCATE for rapid detection of Salmonella in foods. Results were read visually and with a microtiter plate reader. The LOCATE method was compared with the Bacteriological Analytical Manual (BAM)/AOAC INTERNATIONAL culture method for detecting Salmonella in 6 foods: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. Two foods—dried whole egg and black pepper—required repeat rounds because insufficient data sets were produced initially (AOAC INTERNATIONAL stipulates a minimum of 15 sets per food type). Each laboratory tested one or more of the 6 foods. A total of 1 439 samples were analyzed, and no significant differences (P <0.05) were observed between LOCATE with either visual or reader detection and BAM/AOAC INTERNATIONAL results. The LOCATE screening method with visual or reader detection is recommended for Official First Action Approval

Improved Hydrophobic Grid Membrane Filter Method, Using EF-18 Agar, for Detection of Salmonella in Foods: Collaborative Study

1990 ◽  
Vol 73 (5) ◽  
pp. 734-742
Author(s):  
Phyllis Entis
Keyword(s):  
Membrane Filter ◽  
Collaborative Study ◽  
False Negative ◽  
Screening Method ◽  
Culture Method ◽  
Soy Flour ◽  
Poultry Meat ◽  
Filter Method ◽  
Negative Results ◽  
False Negative Results

Abstract A collaborative study was carried out in 30 laboratories to validate Improvements to the official final action hydrophobic grid membrane filter (HGMF) screening method for Salmonella in foods, 985.42, by comparing the performance of the improved HGMF method against that of the AOAC/BAM conventional culture method. Six products were Included In the collaborative study: milk chocolate, raw deboned poultry meat, black pepper, soy flour, egg yolk powder, and nonfat dry milk. The raw deboned poultry meat was naturally contaminated with Salmonella, and the remaining 5 products were each Inoculated In advance with low levels of Individual Salmonella serotypes. The AOAC/BAM method produced 11 false negative results and the Improved HGMF method produced 18 false negative results. The improved HGMF Salmonella method has been approved Interim official first action for all foods to replace the HGMF official final action method, 985.42.

Polyclonal Enzyme Immunoassay Method for Detection of Motile and Non-Motile Salmonella in Foods: Collaborative Study

1992 ◽  
Vol 75 (6) ◽  
pp. 1032-1044 ◽  
Author(s):  
Philip T Feldsine ◽  
Maria T Falbo-Nelson ◽  
David L Hustead
Keyword(s):  
Enzyme Immunoassay ◽  
Polyclonal Antibodies ◽  
Collaborative Study ◽  
False Negative ◽  
Culture Method ◽  
Black Pepper ◽  
Soy Flour ◽  
Agreement Rate ◽  
Dry Milk ◽  
Antibody Reaction

Abstract A new enzyme immunoassay (EIA) method for detection of motile and non-motile Salmonella was examined in a multilaboratory collaborative study. This method uses a proprietary formulation of polyclonal antibodies to Salmonella and is controlled to maintain specificity. Sensitivity is enhanced with an additional antibody reaction designed to minimize false-negative reactions attributable to steric interference that can occur during conjugate binding in immunoassay procedures. Thirty-two laboratories participated in this evaluation, which included 6 food types: nonfat dry milk, dry egg, black pepper, soy flour, chocolate, and ground poultry. Of the 1020 samples analyzed, there was a 97.2% agreement rate between the EIA method and the AOAC/Bacteriological Analytical Manual(BAM) culture method, 967.26. False-negative rates for the 2 methods were comparable for all foods and all Salmonella levels except ground poultry, where the EIA method detected significantly more confirmed positive samples than did the AOAC/BAM method. Nineteen samples were positive by EIA but negative by the culture method, and 10 samples were negative by EIA but positive by the culture method

Recovery of Salmonella Species from Nonfat Dry Milk Rehydrated Under Rapid and Reduced Pre-enrichment Conditions: Collaborative Study

1984 ◽  
Vol 67 (4) ◽  
pp. 807-810
Author(s):  
Paul L Poelma ◽  
Wallace H Andrews ◽  
Clyde R Wilson ◽  
◽  
B Bennett ◽  
...  
Keyword(s):  
Relative Efficiency ◽  
Room Temperature ◽  
Brilliant Green ◽  
Collaborative Study ◽  
Significant Difference ◽  
Dry Milk ◽  
Aoac Method ◽  
Sample Water ◽  
Nonfat Dry Milk ◽  
Water Ratio

Abstract A collaborative study was conducted to compare the relative efficiency of the AOAC rapid rehydration method with the reduced rehydration soak method for the recovery of Salmonella species from nonfat dry milk (NFDM). In the AOAC method, a 25 g sample of NFDM is rapidly rehydrated at a 1:9 sample/water ratio and mixed by swirling. After 60 min, the flask contents are adjusted to a pH of 6.8, and 0.45 mL of 1% aqueous brilliant green dye solution is added. The flasks are then incubated at 35°C. In the soak method, a 25 g sample of NFDM is gently added to the sterile brilliant green (BG) water at a 1:9 sample/ BG water ratio and allowed to soak undisturbed for 60 min at room temperature before incubation. Twelve collaborators analyzed 3 shipments of samples with the following results for the AOAC and soak methods: shipment 1—31 and 46 positive samples, respectively, with a 48% increase in detection by the soak method; shipment 3-45 and 66 positive samples, respectively, with a 47% increase in detection by the soak method; shipment 2—no significant difference in recovery of Salmonella species by the 2 methods. It is recommended that the official final action method for the detection of Salmonella species, 46.054- 46.067, be revised to use the soak method for the analysis of nonfat dry milk.

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