An Improved Enzyme Immunoassay for the Detection of Salmonella

An enzyme immunoassay (EIA) was developed for the detection of salmonellae in foods or other samples. This assay detected Salmonella contamination within two working days after initiation, and the EIA required <2 hr to perform. The test was sensitive and specific, showing virtually no cross reactivity to other organisms. No selective enrichment was found to be necessary, as the presence of other organisms, even in much greater numbers, had no effect on the reaction. The sensitivity is such that <10 6 Salmonella /mL were detected, and the food samples studied showed no effect on the background values and did not cause false readings.