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Comparative Study
. 1995 Sep;21(3):180-2.
doi: 10.1111/j.1472-765x.1995.tb01036.x.

Research note: detection of Salmonella in minced meat by the polymerase chain reaction method

S Aabo  1 , J K Andersen, J E Olsen
Affiliations
Comparative Study

Research note: detection of Salmonella in minced meat by the polymerase chain reaction method

S Aabo et al. Lett Appl Microbiol. 1995 Sep.

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.

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