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Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method
Author(s) -
Aabo S.,
Andersen J.K.,
Olsen J.E.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01036.x
Subject(s) - salmonella , polymerase chain reaction , food science , biology , microbiology and biotechnology , bacteria , gene , biochemistry , genetics
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.