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Abstract
Countercurrent Chromatography (CCC) has the potential to play a major role in food analysis because it permits analysis of crude and complex samples. CCC was evaluated for its ability to separate S. aureus enterotoxin A (SEA), which is a common cause of food poisoning. Mushrooms containing native- or heat-denatured SEA were separated by Toroidal Coil CCC and the fractions containing the toxin were analyzed by Western immunoblotting.
Both native SEA, used to spike mushroom samples, and heat-denatured SEA, resulting from S. aureus contamination of canned mushrooms, were detectable using CCC.
Ths method increases the level of sensitivity of Western immunoblottmg by at least an order of magnitude by concentrating the sample. Our results suggest that CCC, in combination with a suitable detection method. is a potentially useful method for toxin analysis in food.