AOAC Official Method 2001.09 Salmonella in Selected Foods-国外标准规范.pdfVIP

17.9.30 (a) Reagent strips .—Sixty polypropylene strips of 10 wells, each AOAC Official Method 2001.09 strip covered with a foil seal and label. The 10 wells contain the fol- Salmonella in Selected Foods lowing reagents (see Table 2001.09B): Immuno-Concentration Salmonella (ICS) (b) Solid-phase receptacle (SPR).—Sixty SPRs coated with and Enzyme-Linked Immunofluorescent Assay (ELFA) anti-Salmonella antibodies. Screening Method (c) Standard.—One vial (6 mL). Contains rabbit antigoat IgG First Action 2001 coupled to alkaline phosphatase with sodium azide 1 g/L and protein [Method tests for the presence of Salmonella in nonfat dry milk stablizers. (NFDM), cheese powder, pecans, roast beef, shrimp, fish, peanut (d) Package insert . butter, pork, casein, cocoa powder, soy flour, dry pasta, egg powder, SLM.—Items (e)–(i) are available as VIDAS Salmonella (SLM) chocolate, black pepper, gelatin, meat and bone meal, cauliflower, assay kit from bioMerieux Industry. Store all materials at 2–8°C. orange juice, turkey, and pork sausage.] Sufficient for 60 tests. (e) Reagent strips .—Sixty polypropylene strips of 10 wells, each Caution: Treat all materials in contact with bacterial cultures as strip covered with a foil seal and label. The 10 wells contain the fol