Detection of Salmonella in poultry meat using culture method, enzyme-linked fluorescent immunoassay and immuno-chromatography

摘要

Three different methods (culture, enzyme-linked fluorescent immunoassay [ELFA] and immunochromatography) were compared for the detection of Salmonella spp. in 60 poultry meat samples. The number of salmonellae needed to give a positive reaction in thedetection step of the NMKL, the VIDAS~R SLM and the Singlepath~R Salmonella was 102, 105 and 107 cfu/ml, respectively. The number of Salmonella-positive samples by culture and ELFA were higher (8 %) compared with those obtained by immunochromatography (2 %).The Salmonella contamination rate of turkey meat (19 %) was significantly (p< 0.05) higher than that of chicken meat (3 %). Three serotypes (S. Typhimurium, S. Blockley and the monophasic S. 6,8:e,h:-) were identified. When compared with the ELFA and the laborious and time-consuming culture method, the immunochromatography (lateral flow) proved to be the most user-friendly as no technical experience was required, however, the sensitivity was low. Both the ELFA and the immunochromatography providedrapid results.