Magic™ Anti-Listeria Monoclonal antibody (DCABY-4550)

Mouse Anti-Listeria Monoclonal antibody for ELISA (Cap), Lateral Flow (Cap)

Specifications


Host Species
Mouse
Antibody Isotype
IgG2a
Clone
N23408
Species Reactivity
Listeria
Immunogen
Listeria antibody was raised in Mouse using Listeria flagella antigen as the immunogen
Conjugate
Unconjugated

Applications


Application Notes
ELISA(Cap), LFIA
We recommend the following for sandwich ELISA and Lateral Flow assays (Capture - Detection):
DCABY-4550 - DCABY-4549
DCABY-4550 - DCABY-4548
*Suggested working dilutions are given as a guide only. It is recommended that the user titrates the product for use in their own experiment using appropriate negative and positive controls.

Target


Alternative Names
Listeria; Listeria monocytogenes

Citations


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Custom Antibody Labeling


We offer labeled antibodies using our catalogue antibody products and a broad range of intensely fluorescent dyes and labels including HRP, biotin, ALP, Alexa Fluor® dyes, DyLight® Fluor dyes, R-phycoerythrin (R-PE), at scales from less than 100 μg up to 1 g of IgG antibody. Learn More

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References


Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Authors: Maru, Vishva R.; Gupta, Sumit; Ranade, Vaijayanti; Variyar, Prasad S.

Dip coating with pullulan and chitosan in combination with lemon peel polyphenols (LPP) was attempted for shelf life extension of raw poultry meat. Control samples demonstrated bacterial lag phase and shelf life of 1.3 and 1 day, respectively at 4 degrees C. Meat samples coated with pullulan or chitosan in combination with 1% LPP led to an increased bacterial lag phase; thereby extending the shelf life of meat by 6 and 14 days, respectively. Significant (p < 0.05) reduction in lipid peroxidation in comparison with control was also observed due to dip treatment. Treated samples maintained values of < 1 mg kg(-1)malondialdehyde for thiobarbituric acid reactive substances during the entire storage period. No significant (p > 0.05) change in colour, weight loss and pH of treated samples during storage was noted. Dip coated samples maintained acceptable sensory quality during the entire storage period. This study indicates that use of LPP for shelf life extension of raw meat could be a practical proposition.

Gamma radiation treatment to ensure microbial safety of ready to bake (RTB) vegetable toppings/fillers and retain their nutritional qualities during cold storage

RADIATION PHYSICS AND CHEMISTRY

Authors: Bandyopadhyay, Nilantana C.; More, Varsha; Tripathi, Jyoti; Gautam, Satyendra

Limited shelf life due to processing associated microbial contamination is one of the major challenging issues with minimally processed 'Ready to Bake' (RTB) vegetable products leading to huge post-processing losses. In the current study, three minimally processed vegetables, i.e. tomato, bell pepper and white onion, which are widely used in fast food industries (FFI), such as pizza and burger as well as in households; were studied for their post-processing microbiological profile; and to assess the effect of gamma radiation treatment (0.5-5 kGy) to maintain hygiene during extended storage at low temperature. Prior to radiation treatment, the minimally processed vegetables were packed in low density polyethylene bags (thickness: 50 mu m) which is suitable for such agri-produce and compatible to gamma radiation treatment (USA, FDA). Besides, vacuum packaging in multi-layered LDPE bags was optimized for shredded onion. Except tomato, which did not contain any detectable presumptive coliform or yeast and mold on day 0, the other two cut vegetables were found to have higher load of microbes, i.e., more than 4.0 log CFUg(-1) of total aerobic plate count, 3.0 log CFUg(-1) of each of yeast and mold counts (YMC) and presumptive coliform (PC) counts. In the radiation treated (2 kGy) vegetables, no PC was detected; even after 20 days of storage; whereas, in the untreated bell pepper, tomato and onion samples PC counts were found to be 4.3 +/- 0.1, 3.7 +/- 0.2 and 1.7 +/- 0.3 log CFUg(-1) respectively on day 20 of storage. The data indicated that, the total aerobic plate counts in the 2 kGy irradiated samples were below the permissible limit as per the Food Safety and Standards Authority of India (FSSAI) guidelines. Organoleptic attributes ('colour', 'texture', 'flavour', 'taste' and 'overall acceptability') of the radiation treated products were found to be well retained even on 20 days of storage. The nutritional adequacy of these products in terms of total energy, fat, protein, carbohydrate, minerals and vitamin content was found to be well retained till the end of the 20 days' storage period. Findings of the study thus establish the efficacy of gamma radiation treatment in ensuring the safety and quality of minimally processed vegetables for their use in FFI as well as domestic kitchens.

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