Table 4.

Different immunological-based methods for the identification of various foodborne pathogens in food samples.

Assay name	Pathogen	Food sample	Detection time	Detection limit	References
ELISA	Escherichia coli O157: H7	Vegetables	3 h	1 × 104 CFU/mL	[59]
	Salmonella typhimurium	Milk	10 min	1.25 × 106 CFU/mL	[291]
	Cronobacter sakazakii	Fruits	4 h	1 × 104 CFU/mL	[292]
Lateral flow immunoassay	Listeria monocytogenes	Raw food	20 min	1 × 104 CFU/mL	[293]
	Shigella boydii	Bread, milk, jelly	5–10 min	1 × 106 CFU/mL	[294]
Immunofluorescence Assay	Escherichia coli O157: H7	Meat	1 h	1.2 × 103 CFU/mL	[295]
Immunomagnetic Separation	Salmonella spp.	Poultry	2 h	1 × 102 CFU/mL	[296]
Latex agglutination assay	Campylobacter spp.	Milk, poultry, and meat	48 h	2.18 to 10.17 log10 CFU/mL	[297]
Immunodiffusion assays	Salmonella spp.	Dairy product	14 h	1 × 105 CFU/mL	[69]
Immunochromatographic assay	Vibrio parahaemolyticus	Sea food	4.5 h	1.58 × 102 CFU/mL	[298]
Immunoglobulin G assay	Staphylococcus aureus	Meat	70 min	3.1 × 102 CFU/mL	[71]
GLISA	Bacillus cereus	Spices and herbs	NA	1.6–2.0 × 103 CFU/mL	[72]

ELISA: enzyme-linked immunosorbent assay, GLISA: gold labeled immunosorbent assay.