Table 3. Percentage recovery of BoNT/B from milk as determined by sandwich ELISA.

	Spike level (pg/mL)
	20000	5000	1250	313	156	78	39
Skim milk	98.5±5.7	108.4±4.7	92.3±2.6	100.5±6.9	103.2±3.6	94.1±8.5	101.8±13.7
2% milk	106.2±3.5	102.4±3.7	101.7±2.0	85.7±2.1	106.7±0.3	86.5±1.6	80.4±12.1
Whole milk	100.9±3.7	94.0±2.2	99.2±4.5	97.0±3.6	100.6±5.3	84.9±4.6	82.5±10.3

Data are presented as averages of three independent experiments, ±1 standard error.