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Swab-Based Enzyme Immunoassay System for Detection of Meat Residues on Food Contact Surfaces as a Hygiene Monitoring Tool

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An enzyme immunoassay system based on the use of a macroporous swab as a solid phase for the capture and subsequent immunoenzymatic detection of immunoglobulin G (IgG) from meat residues on food contact surfaces was developed as a hygiene-monitoring tool. Moistened polyester swabs coated with anti-bovine or anti-chicken IgG were rubbed on the test surface, and the captured IgG was subsequently detected directly on the swabs by brief sequential reactions with anti-bovine or anti-chicken IgG–peroxidase conjugate and chromogenic peroxidase substrate.

Document Type: Research Article

Affiliations: Laboratory Services Division, Canadian Food Inspection Agency, Ottawa, Ontario, Canada K1A 0C6

Publication date: April 1, 1999

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