Colorimetric and fluorometric substrate immunoassays for detection of Salmonella in all foods: comparative study.

Two modified fluorescent enzyme immunoassays for the detection of Salmonella in food have been developed. Both of the new procedures, which substitute a colorimetric substrate for the fluorescent substrate and in which results are read visually or with a photometer, are modifications of AOAC method 989.15.

Fluorescent enzyme immunoassay for rapid screening of Salmonella in foods: collaborative study.

A collaborative study was performed in 13 laboratories to validate an enzyme immunoassay (EIA) procedure for rapid detection of Salmonella in foods. The EIA 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.

Comparison of several test systems used for determination of rubella immune status.

Hemagglutination inhibition (HAI) is currently the most widely used technique for the determination of rubella immune status. However, two new methods, enzyme-linked immunosorbent assay (ELISA) and indirect immunofluorescence (FIAX), have also been adapted for this purpose. In comparing a commercially available ELISA system (BIO-BEAD, Litton Bionetics) with an HAI system (RUBA-tect, Abbott Laboratories), some ELISA-positive sera were found to be rubella antibody negative by the HAI system.

Rubella immunity: comparison of hemagglutination inhibition and radioimmunoassay antibody methods.

A threshold (1:10) rubella antibody hemagglutination inhibition (HAI) titer was obtained for 288 of 6537 (4.4%) obstetric patients. Random sera from 84 of these patients were compared for rubella antibody by both HAI and a very sensitive radioimmunoassay (RIA) technique.