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

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.

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.

scholarly journals Evaluation of VIDAS® Immuno-Concentration Salmonella Assay Plus Selective Plate Method (Hektoen Enteric, Bismuth Sulfite, Salmonella Identification) for Detection of Salmonella in Selected Foods: Collaborative Study

2002 ◽  
Vol 85 (3) ◽  
pp. 576-592 ◽  
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 ◽  
Salmonella Assay ◽  
Whole Egg

Abstract The VIDAS Immuno-concentration Salmonella (ICS) plus selective plate method (Hektoen enteric, bismuth sulfite, Salmonella identification) 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 1283 of the 1440 test samples. Of the 157 test samples not in agreement, 82 were VIDAS ICS plus selective plate-positive and BAM/AOAC-negative, and 75 were VIDAS ICS plus selective plate-negative and BAM/AOAC-positive.

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.

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.

Colorimetric Deoxyribonucleic Acid Hybridization Assay for Rapid Screening of Salmonella in Foods: Collaborative Study

1990 ◽  
Vol 73 (2) ◽  
pp. 248-256 ◽  
Author(s):  
Michael S Curiale ◽  
Mary Joan Klatt ◽  
Mark A Mozola
Keyword(s):  
Dna Hybridization ◽  
Collaborative Study ◽  
Screening Method ◽  
Culture Method ◽  
Food Group ◽  
Black Pepper ◽  
Hybridization Assay ◽  
Rapid Screening ◽  
Significant Difference ◽  
Standard Culture

Abstract A collaborative study was performed in 11 laboratories to validate a colorimetric DNA hybridization (DNAH) method for rapid detection of Salmonella in foods. The method was compared to the standard culture method for detection of Salmonella in nonfat dry milk, milk chocolate, soy isolate, dried whole egg, ground black pepper, and raw ground turkey. Samples inoculated with high (0.4-2 cells/g) and low (0.04-0.2 cells/g) levels of Salmonella and uninoculated control samples were included in each food group analyzed. There was no significant difference in the proportion of samples positive by DNAH and culture procedure for any of the 6 foods. The colorimetric DNA hybridization assay screening method has been adopted official first action as a rapid screening method for detection of Salmonella in all foods.

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

Elevated-Temperature, Colorimetric, Monoclonal, Enzyme-Linked Immunosorbent Assay for Rapid Screening of Salmonella in Foods: Collaborative Study

1994 ◽  
Vol 77 (2) ◽  
pp. 374-394 ◽  
Author(s):  
Karl F Eckner ◽  
Wendy A Dustman ◽  
Michael S Curiale ◽  
Russell S Flowers ◽  
Barbara J Robison
Keyword(s):  
Elevated Temperature ◽  
Immunosorbent Assay ◽  
Collaborative Study ◽  
False Negative ◽  
Culture Method ◽  
Soy Flour ◽  
Rapid Screening ◽  
Enzyme Linked Immunosorbent Assay ◽  
Elisa Method ◽  
Milk Chocolate

Abstract A collaborative study was performed by 30 laboratories in 3 sets of trials to validate a modified colorimetric monoclonal enzyme-linked immunosorbent assay (ELISA) method for Salmonella detection. The modifications to the current methodology included incubation of enrichments and postenrichments at an elevated temperature, addition of novobiocin to the M-broth post-enrichment, and elimination of the centrifugation and agitation steps. Five artificially contaminated foods (nonfat dry milk, milk chocolate, dried egg, ground black pepper, and soy flour) and 1 naturally contaminated food (raw ground turkey) were analyzed. The artificially contaminated foods were inoculated with individual Salmonella serotypes at a high (10–50 cells/25 g) and low (1–5 cells/25 g) contamination level. Results from the modified ELISA method were compared to the Bacteriological Analytical Manual (BAM)/AOAC culture method. In 2 of the food products, milk chocolate and pepper, a number of laboratories isolated Salmonella from uninoculated control samples, thus invalidating their data. As a result, there were too few laboratories remaining with valid data, and these foods were repeated. In the completed study, there were 11 false negative results obtained by the modified ELISA method, while there were 28 false negatives produced by the BAM/AOAC procedure. There were 11 ELISA positive assays which could not be confirmed by culture methods. Statistically, there were no differences between the modified, colorimetric, monoclonal ELISA and the reference culture method in all foods except raw turkey, where the ELISA method was more productive. The colorimetric monoclonal enzyme immunoassay (Salmonella-Tek) method for detecting Salmonella in all foods has been adopted first action by AOAC INTERNATIONAL.

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.

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