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Pathogen Immunoassay in Food

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Food Immunoassay

Abstract

Immunoassays such as enzyme-linked immunosorbent assays (ELISA) and immunochromatographic strip assays have been widely developed for pathogen detection in various food samples. This chapter described the criteria of foodborne pathogens in food and reviewed the most effective immunoassays among the previous studies for the leading foodborne pathogens including Salmonella spp., Listeria spp. including L. monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, Vibrio parahaemolyticus, Cronobacter spp., Campylobacter jejuni, Clostridium botulinum, and Norovirus. Antigen preparation, antibody characterization, epitopes identification, ELISA, and strip assay performances were highlighted. Finally, the gap between the current and the ideal pathogen immunoassay and the possible direction of pathogen immunoassay study were pointed out.

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  1. School of Food Science and Technology, Jiangnan University, Wuxi, China

    Chuanlai Xu, Hua Kuang & Liguang Xu

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  1. Chuanlai Xu
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Xu, C., Kuang, H., Xu, L. (2019). Pathogen Immunoassay in Food. In: Food Immunoassay. Springer, Singapore. https://doi.org/10.1007/978-981-13-9034-0_8

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