Ochratoxin ELISA Kit

Name: Ochratoxin ELISA Kit
SKU: DEIAQB-P01
Rating: 5 (1 reviews)

Regulatory status: For research use only, not for use in diagnostic procedures.

COA

SDS

Datasheet

Summary

Sample

food

Intended Use

For the qualitative detection of Ochratoxin in food samples.

Storage

Short-term should be placed 4°C (such as two weeks). Refer to the expiration date on the label . Do not use the kit beyond the expiration date.

Citations

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Documents

pdf COA

pdf SDS

pdf Datasheet

QA & Reviews

Customer Reviews

References

High-throughput label-free detection of Ochratoxin A in wine using supported liquid membrane extraction and Ag-capped silicon nanopillar SERS substrates

FOOD CONTROL

Authors: Rostami, Simindokht; Zor, Kinga; Zhai, Demi Shuang; Viehrig, Marlitt; Morelli, Lidia; Mehdinia, Ali; Smedsgaard, Jorn; Rindzevicius, Tomas; Boisen, Anja

Abstract

Mycotoxins are toxic secondary metabolites produced by fungi, found in a variety of food sources and cause diseases and death in both humans and animals. On-site and easy to use detection would be significant improvement considering the currently used methods. We present an approach, based on surface-enhanced Raman spectroscopy (SERS), where label-free detection of Ochratoxin A (OTA) was achieved in a multiwell SERS detection on section platform. When quantifying OTA in wine samples the SERS-based detection was used in combination with high throughput supported liquid membrane (SLM) extraction. The obtained detection limit in white wine was 115 ppb and we found that the SERS-based quantification is comparable with LC-MS. However, we also found that the matrix effect from red wine was interfering with both SERS and LC-MS detection. The SLM-SERS method provides a time and cost effective approach for OTA detection, which is a clear advantage over other extraction and direct detection approaches.

Selection and Evaluation ofStaphylococcus xylosusas a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

MICROORGANISMS

Authors: Cebrian, Eva; Nunez, Felix; Galvez, Fernando J.; Delgado, Josue; Bermudez, Elena; Rodriguez, Mar

Abstract

Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolateStaphylococcus xylosusSx8 was selected to assess its efficacy at two different concentrations (10(6)and 10(4)cfu/mL) againstPenicillium nordicum,Aspergillus flavus,Aspergillus parasiticus,andPenicillium griseofulvumat 15, 20, and 25 degrees C. The results showed that the inoculation of 10(6)cfu/mL ofS. xylosuscompletely inhibited the growth of most fungi. In addition, in the presence of this strain at 10(4)cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion,S. xylosusSx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.