Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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.
Originalsprog | Engelsk |
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Tidsskrift | Letters in Applied Microbiology |
Vol/bind | 21 |
Udgave nummer | 3 |
Sider (fra-til) | 180-182 |
Antal sider | 3 |
ISSN | 0266-8254 |
DOI | |
Status | Udgivet - sep. 1995 |
ID: 251185369