year 5, Issue 4 (Winter 2012)
Iran J Med Microbiol 2012, 5(4): 29-34 |
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Shokri R, Tabaraei B, Hatami S, Nilchizade Rahbar O. Rapid identification of Salmonella in dairy products by P-CEIA. Iran J Med Microbiol 2012; 5 (4) :29-34
URL: http://ijmm.ir/article-1-205-en.html
URL: http://ijmm.ir/article-1-205-en.html
1- Biopharmaceutical production quality supervisor at Pasteur Institute of Iran. , shokrei@gmail.com
2- Biopharmaceutical production quality supervisor at Pasteur Institute of Iran.
2- Biopharmaceutical production quality supervisor at Pasteur Institute of Iran.
Abstract: (11311 Views)
Background and Objectives: The aim of this study is to use P-CEIA (Polymixin-Coated
Polyester Cloth in EIA) method for rapid isolation of salmonella in dairy products.
While other methods such as bacterial culturing and ELISA (ab-EIA) are time
consuming and expensive, P-CEIA has been utilized for this study.
Materials and Methods: Different dilutions of S.typhimorium Ra-30 in Buffered peptone water (BPW, pH=7.4) and also ten samples (milk and butterfat) have been studied by two P-CEIA and ab-EIA methods.
Results: Analyzing of findings indicates that by using the standard strains of S.typhimorium Ra-30, sensitivity for P-CEIA method was 106 cfu/mL while ab-EIA was estimated 105 cfu/mL. This sensitivity was balanced after heat treatment by using the sodium deoxy -cholate as a detergent five and three positive results were allocated to unknown milk and butterfat samples which were tested with Ab-EIA and also six and three positive results were allocated to unknown milk and butterfat samples which were tested with P-CEIA. In addition to the P-CEIA method requires 14 hour process time less than ab -EIA method.
Conclusion: Analyzing of findings indicates that P-CEIA method is more privileged cause of its firm-inexpensive and stable process for Salmonella detection in dairy products.
Materials and Methods: Different dilutions of S.typhimorium Ra-30 in Buffered peptone water (BPW, pH=7.4) and also ten samples (milk and butterfat) have been studied by two P-CEIA and ab-EIA methods.
Results: Analyzing of findings indicates that by using the standard strains of S.typhimorium Ra-30, sensitivity for P-CEIA method was 106 cfu/mL while ab-EIA was estimated 105 cfu/mL. This sensitivity was balanced after heat treatment by using the sodium deoxy -cholate as a detergent five and three positive results were allocated to unknown milk and butterfat samples which were tested with Ab-EIA and also six and three positive results were allocated to unknown milk and butterfat samples which were tested with P-CEIA. In addition to the P-CEIA method requires 14 hour process time less than ab -EIA method.
Conclusion: Analyzing of findings indicates that P-CEIA method is more privileged cause of its firm-inexpensive and stable process for Salmonella detection in dairy products.
Type of Study: Original Research Article |
Subject:
Medical Bacteriology
Received: 2014/01/3 | Accepted: 2014/01/3 | ePublished: 2014/01/3
Received: 2014/01/3 | Accepted: 2014/01/3 | ePublished: 2014/01/3
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