EVALUATION OF AN ENZYME-IMMUNOASSAY TECHNIQUE FOR THE DETECTION OF SALMONELLAS IN MINCED MEAT

A comparison was made between a commercially available enzyme immunoassay (ELISA) and various cultural procedures for detecting salmonellas in minced meat contaminated with a standard inoculum. To detect salmonellas by the ELISA technique, it was necessary to modify the recommended baseline for spectrophotometric measurements to avoid false-positive results. The incidence of false-negatives was no greater than that obtained with a standard isolation procedure. Both methods were affected by the competing microflora © 1986 Oxford University Press. All rights reserved.