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2 On-line immunochemical assays for contaminant analysis I. E. 1 Introduction Food analysis to date has usually been carried out using off-site testing where the samples are transported to a laboratory for the analysis to take place. This method allows accurate quantification, high recovery rates and low detection limits due to the availability of a dedicated laboratory equipped with the required instrumentation and highly-skilled personnel. However, these analyses are often time consuming and costly and an on-site analysis is always more favourable.

RIGHELATO R C (2002), ‘Sticks, stones, bones and moans’, in Food Link News, 39, 10–11, London, DEFRA. SCHMIDT A and BILITEWSKI U (2001), ‘Biosensors for process monitoring and quality assurance in the food industry’ in E Kress-Rogers and C J B Brimelow, Instrumentation and Sensors for the Food Industry, 2nd edition, Cambridge, Woodhead. WILKINS S W, GUREYEV T E, GAO D, POGANY A and STEVENSON A W (1996), ‘Phase contrast imaging using polychromatic hard X-rays’ Nature, 384, 335–8. 2 On-line immunochemical assays for contaminant analysis I.

Other food contaminants such as microorganisms and other macromolecules which have MW > 5000 Daltons are generally good immunogens and can elicit antibody production without the need for protein conjugation (Despande, 1996). An antibody of the desired affinity and specificity is vital to the process of developing immunochemical techniques. Most of the antibodies used in immunoassays are polyclonal antibodies raised or induced by injection of a solution or suspension of the appropriate antigen into an animal.

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