Abstract
A central problem in the use of antibodies as a test reagent is the recognition that the antibody—epitope reaction has occurred; much more will be said about this later in the book. All early work with antibodies and bacteria was based on direct observation of the visible lattice or network formed from the cross-linking of bacterial cells by the bivalent antibodies previously invisible to the naked eye. The in vitro phenomenon of these agglutination and precipitation processes was known at the beginning of the twentieth century. It was realized early on that immune animal sera consisted of mixtures of binding capacities (i.e. polyclonal) and the in vitro use was largely confined to ‘typing’ (i.e. taxonomic allocation of) pure cultures of bacteria. The precipitation techniques of immunodiffusion and immunoelectrophoresis for soluble antigens in a semi-solid matrix became quite sophisticated and were used for detailed studies of the occurrence of particular antigens in bacteria. Agglutination reactions, i.e. those that occur when an antiserum cross-links to antigens fixed to the surface of a cell, are still widely used in the form of slide tests for serotyping bacteria; a degree of sophistication has been introduced with the use of latex particles, sometimes colour coded, as antibody carriers (see Section 5.8.2).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Bibliography
Microbiology (1991) Eds B. D. Davis, R. Dulbecco, H. N. Eisen and H. S. Ginsberg, J. B. Lippincott Company, Philadelphia, USA
Topley and Wilson’s Principles of Bacteriology, Virology and Immunity (1990) Eds M. T. Parker and L. H. Collier, Edward Arnold, London, UK
General Microbiology (1987) Eds R. Y. Stanier, J. L. Ingraham, M. L. Whellis and P. R. Painter, Macmillan Education Ltd, Basingstoke, UK
Bacteriological Analytical Manual (1978) Association of Official Analytical Chemists, Washington DC, USA
Microorganisms in Foods (1978) Eds R. P. Elliot, D. S. Clark, K. H. Lewis, H. Lundbeck, J. C. Olsen and B. Simonsen, ICMSF, University of Toronto Press, Canada
Compendium of Methods for the Microbiological Examination of Foods (1976) Ed. M. L. Speck, American Public Health Association, Washington DC, USA
Handling Laboratory Microorganisms (1991) C. Penn, Open University Press, Buckingham, UK
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1992 G. M. Wyatt, H. A. Lee and M. R. A. Morgan
About this chapter
Cite this chapter
Wyatt, G.M. (1992). Historical Aspects. In: Immunoassays for Food-poisoning Bacteria and Bacterial Toxins. Food Safety Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2001-6_3
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2001-6_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5826-8
Online ISBN: 978-1-4615-2001-6
eBook Packages: Springer Book Archive