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Study on Enzyme-Linked Immunoassay and Polymerase Chain Reaction for the Identification and Quantification of Staphylococcus aureus in Pure Culture and Food Samples

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Author Affiliations

  • 1Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, INDIA

Int. Res. J. Biological Sci., Volume 1, Issue (3), Pages 30-36, July,10 (2012)

Abstract

Search for rapid, accurate and sensitive method of detection for pathogen such as Staphylococcus aureus (S.aureus) has become a challenge to food and pharmaceutical industries. Our present work is a study on molecular methods of detection of food borne pathogen, S.aureus NCIM 2602. Studies showed that protein A (SpA) antigen of S.aureus actually contributed to the resistance of the organism to phagocytosis and opsonization. SpA was detected and the interaction between the SpA antigen and mammalian IgG was confirmed by Western blot and Enzyme linked immunosorbent assay (ELISA). Further, the technique was successfully applied to artificially contaminated food samples like milk, meat, and cheese with an inoculation level of 100 CFU/ml of S.aureus. Polymerase chain reaction (PCR) was also applied for the identification of the gene coding for SpA (spa) for the current strain. These techniques would be useful in analyzing safety of food samples especially meat and dairy based products which are prone to contamination.

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