Immunochromatographic strip assay for the rapid and sensitive detection of Salmonella Typhimurium in artificially contaminated tomato samples

Title
Immunochromatographic strip assay for the rapid and sensitive detection of Salmonella Typhimurium in artificially contaminated tomato samples
Author(s)
김명희슈리티슈클라임혜림이종숙
Keywords
LINKED-IMMUNOSORBENT-ASSAY; POLYMERASE-CHAIN-REACTION; MONOCLONAL-ANTIBODY; IMMUNOMAGNETIC SEPARATION; UNITED-STATES; FOOD; IMMUNOASSAY; ELISA; IMMUNOLIPOSOME; ENTERITIDIS
Issue Date
201406
Publisher
CANADIAN SCIENCE PUBLISHING, NRC RESEARCH PRESS
Citation
CANADIAN JOURNAL OF MICROBIOLOGY, v.60, no.6, pp.399 - 406
Abstract
This study was designed to confirm the applicability of a liposome-based immunochromatographic assay for the rapid detection of Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella Typhimurium) in artificially contaminated tomato samples. To determine the detection limit and pre-enrichment incubation time (10, 12, and 18 h pre-enrichment in 1% buffered peptone water), the tests were performed with different cell numbers of Salmonella Typhimurium (3 x 10(0), 3 x 10(1), 3 x 10(2), and 3 x 10(3) CFU.mL(-1)) inoculated into 25 g of crushed tomato samples. The assay was able to detect as few as 30 Salmonella Typhimurium cells per 25 g of tomato samples (1.2 cells.g(-1)) after 12 h pre-enrichment incubation. Moreover, when the developed assay was compared with traditional morphological and biochemical culture-based methods as well as colloidal gold nanoparticle-based commercial test strips, the developed assay yielded positive results for the detection of Salmonella Typhimurium within a shorter period time. These findings confirm that the developed assay may have practical application for the sensitive detection of Salmonella Typhimurium in various food samples, including raw vegetables, with a relatively low detection limit and shorter analysis time.
URI
http://hdl.handle.net/YU.REPOSITORY/31974http://dx.doi.org/10.1139/cjm-2014-0223
ISSN
0008-4166
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약학대학 > 약학부 > Articles
자연자원대학 > 식품공학과 > Articles
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