LOCATE ENZYME-LINKED-IMMUNOSORBENT-ASSAY FOR DETECTION OF SALMONELLA IN FOOD - COLLABORATIVE STUDY

a collaborative study was performed in 27 laboratories to validate the enzyme-linked immunosorbent procedure LOCATE for rapid detection of S almonella in foods. Results were read visually and with a microtiter p late reader. The LOCATE method was compared with the Bacteriological A nalytical Manual (BAM)/AOAC INTERNATIONAL culture method for detecting Salmonella in 6 foods: milk chocolate, nonfat dry milk, dried whole e gg, soy flour, ground black pepper, and ground raw turkey. Two foods-d ried whole egg and black pepper-required repeat rounds because insuffi cient data sets were produced initially (AOAC INTERNATIONAL stipulates a minimum of 15 sets per food type). Each laboratory tested one or mo re of the 6 foods. A total of 1 439 samples were analyzed, and no sign ificant differences (P < 0.05) were observed between LOCATE with eithe r visual or reader detection and BAM/AOAC INTERNATIONAL results. The L OCATE screening method with visual or reader detection is recommended for Official First Action Approval.