RESEARCH NOTE - DETECTION OF SALMONELLA IN MINCED MEAT BY THE POLYMERASE CHAIN-REACTION METHOD

被引：57

作者：

AABO, S ^{[1
]}

ANDERSEN, JK ^{[1
]}

OLSEN, JE ^{[1
]}

机构：

[1] ROYAL VET & AGR UNIV,DEPT VET MICROBIOL,COPENHAGEN,DENMARK

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1995年 / 21卷 / 03期

关键词：

D O I：

10.1111/j.1472-765X.1995.tb01036.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：180 / 182

页数：3

共 15 条

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