Biomaterial Database

Improved radioimmunoassay of Staphylococcal enterotoxin a. 1982

N Dickie, and S M Akhtar

A simple solid-phase radioimmunoassay was developed for detecting staphylococcal enterotoxin A (SEA) in food. The method detected 85-100% SEA added to extracts of 6 kinds of foods, and 52-100% SEA added directly to foods at a concentration of 1 ng/g. Assay sensitivity is about 0.3 ng toxin/mL extract. The method is specific for SEA; results are only marginally affected by staphylococcal enterotoxins B and C2 present at concentrations as high as 500 ng/mL extract.

UI	MeSH Term	Description	Entries
D011863	Radioimmunoassay	Classic quantitative assay for detection of antigen-antibody reactions using a radioactively labeled substance (radioligand) either directly or indirectly to measure the binding of the unlabeled substance to a specific antibody or other receptor system. Non-immunogenic substances (e.g., haptens) can be measured if coupled to larger carrier proteins (e.g., bovine gamma-globulin or human serum albumin) capable of inducing antibody formation.	Radioimmunoassays
D004768	Enterotoxins	Substances that are toxic to the intestinal tract causing vomiting, diarrhea, etc.; most common enterotoxins are produced by bacteria.	Staphylococcal Enterotoxin,Enterotoxin,Staphylococcal Enterotoxins,Enterotoxin, Staphylococcal,Enterotoxins, Staphylococcal
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food