Selection of cell wall antigens for the rapid detection of bacteria by immunological methods

Some proteins extracted from the cell wall of Gram-positive and Gram-negative bacteria that affect the time for which meat can be stored are antigens produced by the strains from our laboratory collection or from field samples. Moreover, the rapid detection of bacteria (within 8 h for Gram-positive or 5 h for Gram-negative) that influence the quality of meat is made possible by immunochemical techniques such as ELISA or by introducing simultaneous detection of these antigens, as no cross-reactions have been observed.