Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method
Research output: Contribution to journal › Journal article › Research › peer-review
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.
| Original language | English |
|---|---|
| Journal | Letters in Applied Microbiology |
| Volume | 21 |
| Issue number | 3 |
| Pages (from-to) | 180-182 |
| Number of pages | 3 |
| ISSN | 0266-8254 |
| DOIs | |
| Publication status | Published - Sep 1995 |
ID: 251185369