RIDASCREEN® SET Total is a sandwich enzyme immunoassay for the combined detection of Staphylococcus enterotoxins (SET) A, B, C, D and E in fluid and solid foods as well as in bacterial cultures.
The main causative agent of food poisoning are enterotoxins of Staphylococcus aureus next to the intoxication with Salmonella. Among the strains of Staphylococcus aureus other Staphylococci species as S. hyicus and S. intermedius are able to produce one or more heat stable proteins which behave like enterotoxins.
Generally, it is assumed that a population of 5 x 105 cells of enterotoxin-producing Staphylococcus aureus strains per gram of food is required to lead to an intoxication. However, other studies showed that only 100 – 200 ng of Staphylococcus enterotoxins can lead to symptoms of food poisoning.
SET intoxications have been frequently associated with pasta, finished meat products, ham, pies, chicken meat products, fish, fish products, milk, milk products, ice-cream, egg products, salads, pastries and cake stuffing as well as preparations from these food products. The enterotoxins of the serological groups A, B, C, D and E are very significant.
|Test Format||Microtiter plate with 48 wells (6 strips with 8 breakable wells each)|
|Standard Range||Positive control (contains one of the five Staphylococcal enterotoxins A, B, C, D or E; c = 1 – 2 ng/ml; depending on production batch)
|Sample Preparation||Homogenize sample (depending on fat content) with PBS-buffer or n-Heptane. Centrifuge under refrigerated conditions (10 °C/50 °F). Remove fat or n-Heptane residues. Filter supernatants of bacterial cultures with sterile filter.
To increase the recovery rate and to remove interfering matrix proteins it is recommended to use the dialysis concentration (DC) method (official EU method) for sample preparation.
|Incubation Time||2 h 45 min|
|Detection Limit||liquid samples: 0.25 ng toxin/ml sample
solid samples: 0.375 ng toxin/g sample
supernatants of bacterial cultures: 0.25 ng toxin/ml sample
|Cross Reactivity||no cross-reactivities to other substances than Staphylococcal enterotoxins known|
|Shelf life||12 months from production date|
|Approvals||Official European Screening Method for Staphylococcal Enterotoxins in Food|