A Rapid and Reliable Method for the Detection of Molds in Foods: Using the Latex Agglutination Assay-Reference-Cited by-同舟云学术

A Rapid and Reliable Method for the Detection of Molds in Foods: Using the Latex Agglutination Assay

Published:1989-04-01 Issue:4 Volume:52 Page:244-247
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

KAMPHUIS H. J.¹,NOTERMANS S.¹,VEENEMAN G. H.¹,VAN BOOM J. H.¹,ROMBOUTS F. M.¹

Affiliation:

1. Agricultural University, Department of Food Science, Bomenweg 2, 6703 H.D. Wageningen, National Institute of Public Health and Environmental Protection, P.O. Box 1, 3720 BA Bilthoven*, Gorlaeus Laboratoria, University of Leiden, Wassenaarseweg 76, 2300 RA Leiden, The Netherlands

Abstract

An agglutination test by using latex beads (0.8 μm diameter) coated with IgG from the antibodies against extra-cellular polysaccharide of Penicillium digitatum has been developed. As low as 5 to 10 ng/ml of the purified extra-cellular polysaccharide of the same species can be detected by this preparation. Analysis of culture filtrates from 25 different molds showed that the positive reactivity was obtained only with the species of genera Penicillium and Aspergillus. The application of this test was confirmed in testing the samples of spices and nuts. Further, the reliability could be enhanced by including specific blocker in the assay, the synthetic epitopes consisting of four β (1–5)-linked D-galactofuranosyl residues.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/52/4/244/1657995/0362-028x-52_4_244.pdf

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