Development of a Sandwich Enzyme-Linked Immunosorbent Assay for Detection and Quantification of Clam Residues in Food Products
Table 3
Recovery of spikes of clam protein in different model food products.
Spike level (ppm clam protein)
Tomato juice
Potato cream soup
Retorted potato cream soup
Sample A (ppm)
Sample B (ppm)
Mean (ppm)
Recovery (%)
Sample A (ppm)
Sample B (ppm)
Mean (ppm)
Recovery (%)
Sample A (ppm)
Sample B (ppm)
Mean (ppm)
Recovery (%)
0
<
<
<
N.A.
<
<
<
N.A.
<
<
<
N.A.
5
<
<
<
N.A.
<
<
<
N.A.
<
<
<
N.A.
10
8.0
6.8
7.4
74
11.2
11.4
11.3
113
<
<
<
N.A.
25
15.5
17.0
16.3
65
24.0
25.5
24.8
99
<
<
<
N.A.
50
33.8
33.6
33.7
67
45.5
43.1
44.3
89
11.6
12.5
12.1
24
100
70.3
66.5
68.4
68
82.5
65.0
73.8
74
29.5
26.3
27.9
28
< Below LLOQ, 6 ppm; N.A.: not applicable. All standards were extracted in duplicate, and each extract was analyzed in triplicate in two different ELISA trials.
