Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
Research note : Detection of Salmonella in minced meat by the polymerase chain reaction method. / Aabo, S.; Andersen, J. K.; Olsen, J. E.
I: Letters in Applied Microbiology, Bind 21, Nr. 3, 09.1995, s. 180-182.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Research note
T2 - Detection of Salmonella in minced meat by the polymerase chain reaction method
AU - Aabo, S.
AU - Andersen, J. K.
AU - Olsen, J. E.
PY - 1995/9
Y1 - 1995/9
N2 - 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.
AB - 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.
U2 - 10.1111/j.1472-765X.1995.tb01036.x
DO - 10.1111/j.1472-765X.1995.tb01036.x
M3 - Journal article
C2 - 7576504
AN - SCOPUS:0029083940
VL - 21
SP - 180
EP - 182
JO - Proceedings of the Society for Applied Bacteriology
JF - Proceedings of the Society for Applied Bacteriology
SN - 0370-1778
IS - 3
ER -
ID: 251185369