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http://dx.doi.org/10.5851/kosfa.2009.29.4.533

Analysis of Salmonella Species from Eggs Using Immunoliposomes and Comparison with a Commercial Test Kit  

Shin, Weon-Sun (Department of Food and Nutrition, Hanyang University)
Kim, Yoon-Sook (Emerging Innovative Technology Division, Korea Food Research Institute)
Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
Kim, Myung-Hee (Department of Food Science and Technology, Yeungnam University)
Publication Information
Food Science of Animal Resources / v.29, no.4, 2009 , pp. 533-538 More about this Journal
Abstract
To suggest an improved diagnostic method for Salmonella spp., analyses were conducted with immunoliposomes and compared with the results from a commercial test kit. One sample out of 36 samples of eggshell was Salmonella-positive via immunoliposomes. In the case of the use of the commercial test kit, six samples out of 36 samples were Salmonellapositive. These Salmonella-positive samples were subjected to biochemical identification tests that confirmed that they were Salmonella-negative. As for the egg content samples, they were Salmonella-negative in both analyses with immunoliposomes and the commercial test kit. The Salmonella analysis with immunoliposomes reduced detection time, by 24 h compared to the commercial test kit. Bacteria, including Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., and Pasteurella pneumotropica, were isolated from the eggshells. Other than Acinetobacter baumanni and Pasteurella pneumotropica most of the isolates were known to frequently appear during egg production processing.
Keywords
bacteria; commercial test kit; egg; immunoliposomes; Salmonella species;
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