Preparation of monoclonal antibodies against foodborne bacteria : Salmonella typhimurium

Abstract

Monoclonal antibodies (MAbs) against Salmonella Typhimurium were produced by fusion of P3X myeloma cells with spleen cells of BALB/c mice immunized with heat-killed forms of S.Typhimurium ATCC 13311. After primary and secondary screening the seven MAbs obtained from four fusions were divided into four groups according to their specificities to different serovar typing of Salmonella sp. as determined by dot blotting. Only MAbs in Groups of 2, 3 and 4 were specific to Salmonella sp. without any cross-reactivity to other bacteria tested. MAbs, ST2 and ST 41 show the highest sensitivity for detection of S. Typhimurium ATCC 13311 at the concentration of 2.0x10³ CFU {u1D707}l⁻¹ by dot blotting (2.0x10⁶ CFU ml⁻¹).