One-Day Fluorescent-Antibody Procedure for Detecting Salmonellae in Frozen and Dried Foods 1
نویسندگان
چکیده
منابع مشابه
The Environment for Chemical Change in Dried and Frozen Foods.
SYMPOSIUM PROCEEDINGS I963 Finally it might be mentioned that the relatively weak flavour which is usually obtained when so-called instant mashed potato products are made according to the manufacturers’ instructions (e.g. by adding hot water or hot milk) is probably due to the fact that the degradative reactions leading to the volatile constituents of flavour only occur weakly, if at all. This ...
متن کاملEvaluation of an automated fluorescent antibody procedure for detection of Salmonella in foods and feeds.
A prototype automated system using fluorescent antibody (FA) was evaluated for rapid detection of salmonellae in foods. Samples were enriched in selenite cystine and tetrathionate broths. After incubation, both were transferred into fresh selenite cystine for a 4-h "post-enrichment" to dilute possible background fluorescence from product. These cultures were then analyzed automatically, and res...
متن کاملRapid fluorescent-antibody conjugation procedure.
This note describes a technique developed for rapid preparation of specific and brilliant conjugates for direct staining of rickettsial agents in yolk-sac, tick, and vertebrate tissues.
متن کاملDirect fluorescent-antibody technique for the microbiological examination of food and environmental swab samples for salmonellae.
Comparative studies of a modified fluorescent-antibody procedure and the 5 to 7 day method used by the Association of Official Analytical Chemists for the detection of Salmonella were made on 151 samples of wheat products and 183 swab samples. The agreement between the two methods for the 334 samples tested was 92.5%. Food samples yielded 94.7% agreement, whereas the swab samples yielded 90.7% ...
متن کاملThermal resistance of salmonellae and staphylococci in foods.
The heat-resistant Salmonella senftenberg 775W and two strains of Staphylococcus aureus were tested at temperatures up to 68.3 C (71.1 C for S. senftenberg) in four different media. From the survival data, decimal reduction times (D values) were calculated for each set of conditions, and decimal reduction time curves were constructed for each bacterial strain in each medium. Slopes of decimal r...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1970
ISSN: 0003-6919
DOI: 10.1128/aem.20.6.977-983.1970