Direct competitive inhibition ELISA using immobilized anti-chloramphenicol (3 µg/mL), and chloramphenicol-HRP (100 ng/mL). 50% inhibition occurred at 50 ng/mL of free chloramphenicol under non-optimized conditions.
Chloramphenicol is a bacteriostatic antimicrobial agent originally derived from the bacterium Streptomyces venezuelae, isolated by David Gottlieb, and introduced into clinical practice in 1949. It was the first antibiotic to be manufactured synthetically on a large scale. Chloramphenicol is effective against a wide variety of microorganisms and is still very widely used in low income countries because it is exceedingly inexpensive. Detection and quantization of chloramphenicol in food (feed) is becoming common due to the issue of antibiotic abuse.
Product is stable for several weeks at 4°C. For extended storage, store product at –20ºC. Expiration date is one year from date of shipping if properly stored.