면역리포좀을 이용한 계란에서의 살모넬라 분석과 시판 간이키트와의 비교

To suggest an improved diagnostic method for Salmonella spp., analyses were conducted with immunoliposomes and compared with the results from a commercial test kit. One sample out of 36 samples of eggshell was Salmonella-positive via immunoliposomes. In the case of the use of the commercial test kit, six samples out of 36 samples were Salmonellapositive. These Salmonella-positive samples were subjected to biochemical identification tests that confirmed that they were Salmonella-negative. As for the egg content samples, they were Salmonella-negative in both analyses with immunoliposomes and the commercial test kit. The Salmonella analysis with immunoliposomes reduced detection time, by 24 h compared to the commercial test kit. Bacteria, including Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., and Pasteurella pneumotropica, were isolated from the eggshells. Other than Acinetobacter baumanni and Pasteurella pneumotropica most of the isolates were known to frequently appear during egg production processing.