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

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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.

OriginalsprogEngelsk
TidsskriftLetters in Applied Microbiology
Vol/bind21
Udgave nummer3
Sider (fra-til)180-182
Antal sider3
ISSN0266-8254
DOI
StatusUdgivet - sep. 1995

ID: 251185369