V. Gangar et al., LOCATE ENZYME-LINKED-IMMUNOSORBENT-ASSAY FOR DETECTION OF SALMONELLA IN FOOD - COLLABORATIVE STUDY, Journal of AOAC International, 81(2), 1998, pp. 419-437
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.