Food and Agricultural Immunology · 2000 · 65 citations · 12 references
Food ForensicsPesticide-residue AnalysisFood AnalysisFood ContaminantFood Processing FacilitiesCap DerivativesFood ChemistryFood AuthenticationBioanalysisSerologic TestingCap SuccinateFood ControlImmunochemistryAnalytical ChemistryFood SciencesChromatographyHealth SciencesAllergyCap ResiduesFoodborne PathogensFood SafetyImmunoreagent StructureCompetitive ElisaMicrobiologyMedicineAnimal Origin
Abstract An indirect competitive ELISA for the detection of chloramphenicol (CAP) in food of animal origin (milk, meat, eggs) is described. Influence of immunoreagent structure and composition on the assay sensitivity and specificity was investigated. Two CAP derivatives were used for conjugation with proteins: CAP succinate and a diazo derivative of CAP. Molar incorporation of CAP into the coating conjugates was also varied. To eliminate matrix effect on the assay results, a special casein-containing buffer was used for milk samples, whereas for meat and egg samples a 50-fold dilution of the buffer extracts was needed. The method developed permits CAP concentrations to be determined in the range 0.08100 μg 1−1. The detection limit is 0.08 μg kg−1. Recovery in different food samples averages between 70 and 130%. The method can be applied for inspection of food of animal origin for CAP residues. Keywords: Enzyme-LINKED Immunosorbent AssayChloramphenicolFood Inspection
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Detection and quantitation of chloramphenicol by competitive enzyme-linked immunoassay
George S. Campbell, Richard P Mageau, Bradley W. Schwab et al. · Antimicrobial Agents and Chemotherapy · 1984 · 32 citations · Full text
Bioorganic Chemistry, Competitive Enzyme-linked Immunoassay, Enzymatic Modification +22