Abstract
A semi‐automatic method for the detection of salmonellas in food products is described. This method involves measurement of the fluorescence intensity of preparations stained with fluorescent antibody. An overall agreement of 89·6% was obtained when the method was compared with a standard cultural technique for the detection of salmonellas in foods, feeds and environmental samples, although false negatives were a problem with raw meat products. A saving in time of at least 18 h was achieved.
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