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.
authors.affiliation: Department of Veterinary Microbiology, Royal Veterinary and Agricultural University, Copenhagen, Frederiksberg C, Denmark.
authors.forename: S
authors.initials: S
authors.lastname: Aabo
authors.forename: J K
authors.initials: JK
authors.lastname: Andersen
authors.forename: J E
authors.initials: JE
authors.lastname: Olsen
mesh_terms: D000818:Animals; D001483:Base Sequence; D002417:Cattle; D008460:Meat / Q000382:microbiology*; D008969:Molecular Sequence Data; D016133:Polymerase Chain Reaction / Q000379:methods*; D012475:Salmonella / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D012680:Sensitivity and Specificity; D013552:Swine