FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 257-259.doi: 10.7506/spkx1002-6630-201224054

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Detection of Salmonella in Dehydrated Garlic Products with Immunomagnetic Beads

YU Xiao-feng1，ZHANG Ping1，ZONG Kai1，YAN Yi1， SUN Juan-juan2，LI Yun-fei2，ZHENG Hai-song2，CHEN Xue-jiao2   

  1. 1. Technological Center, Anhui Entry-Exit Inspection and Quarantine Bureau, Hefei 230022, China；2. Anhui Key Laboratory of Analysis and Detection Technology for Food Safety, Hefei 230022, China
  • Received:2011-09-28 Revised:2012-11-15 Online:2012-12-25 Published:2012-12-12

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Abstract: Immunomagnetic beads were used to detect Salmonella in dehydrated garlic products. A large volume of Salmonella suspension was added with immunomagnetic beads and high-speed centrifugation was used instead of magnetic bar for bacterial separation. The results of bacterial capture and separation showed that immunomagnetic beads were highly specific and sensitive. The detection rates were 70% and 100% for contamination levels of 1 CFU/25 g and 10 CFU/25 g, respectively.

Key words: dehydrated garlic products, immunemagnetic beads, Salmonella ATCC 14028

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