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

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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

Aabo, S, Andersen, JK & Olsen, JE 1995, 'Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method', Letters in Applied Microbiology, bind 21, nr. 3, s. 180-182. https://doi.org/10.1111/j.1472-765X.1995.tb01036.x

APA

Aabo, S., Andersen, J. K., & Olsen, J. E. (1995). Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method. Letters in Applied Microbiology, 21(3), 180-182. https://doi.org/10.1111/j.1472-765X.1995.tb01036.x

Vancouver

Aabo S, Andersen JK, Olsen JE. Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method. Letters in Applied Microbiology. 1995 sep.;21(3):180-182. https://doi.org/10.1111/j.1472-765X.1995.tb01036.x

Author

Aabo, S. ; Andersen, J. K. ; Olsen, J. E. / Research note : Detection of Salmonella in minced meat by the polymerase chain reaction method. I: Letters in Applied Microbiology. 1995 ; Bind 21, Nr. 3. s. 180-182.

Bibtex

@article{347c36a902554628a682e88acfaccd0f,
title = "Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method",
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.",
author = "S. Aabo and Andersen, {J. K.} and Olsen, {J. E.}",
year = "1995",
month = sep,
doi = "10.1111/j.1472-765X.1995.tb01036.x",
language = "English",
volume = "21",
pages = "180--182",
journal = "Proceedings of the Society for Applied Bacteriology",
issn = "0370-1778",
publisher = "Wiley-Blackwell",
number = "3",

}

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