Food as an Assay Matrix

  • G. M. Wyatt
Part of the Food Safety Series book series (FSS)


In the sense used here, the matrix is the complex of food components that is to be analysed for the presence of the target analyte. In any assay procedure, not just those based on antibody binding, the food matrix can interfere and produce an erroneous result. When assaying for the presence or absence of a target, food has the potential to give ‘false-positive’ results, i.e. those that are positive when the true result is negative, and also the converse ‘false-negative’ results. This, of course, begs the question: What is the ‘true’ result? As mentioned previously, this can only be assessed in relation to a standard, well-tried method, which may in itself be less than perfect.


Target Analyte Assay Procedure Target Organism Food Matrix Microbial Flora 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Food Science — A Chemical Approach (1970) B. A. Fox and A. G. Cameron, University of London Press, London, UKGoogle Scholar
  2. Principles of Food Science — Part I, Food Chemistry (1976) Ed. O. R. Fennema, Marcel Dekker Inc., New York, USAGoogle Scholar
  3. Microbial Ecology of Foods — Volume 2, Food Commodities (1980) Eds J. H. Silliker, R. P. Elliott, A. C. Baird-Parker, F. L. Bryan, J. H. B. Christian, D. S. Clark, J. C. Olsen and T. A. Roberts, ICMSF, Academic Press, New York, USAGoogle Scholar

Copyright information

© G. M. Wyatt, H. A. Lee and M. R. A. Morgan 1992

Authors and Affiliations

  • G. M. Wyatt
    • 1
  1. 1.AFRC Institute of Food ResearchNorwichUK

Personalised recommendations