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Research note: detection of Salmonella in minced meat by the polymerase chain reaction method
S Aabo1, J K Andersen, J E Olsen
1Department of Veterinary Microbiology, Royal Veterinary and Agricultural University, Copenhagen, Frederiksberg C, Denmark.
Letters in Applied Microbiology
|September 1, 1995
Abstract:
A specific PCR assay was used to detect Salmonella in enriched broths of 48 natural samples of minced pork and 48 natural samples of minced beef. By comparison with a routine culture method, the sensitivity of the PCR method was estimated to be 92% and the specificity of the PCR method was estimated to be 99%. The sensitivity of the culture method was estimated to be 50% in this study.