title: An evaluation of conventional culture, invA PCR, and the real-time PCR iQ-Check kit as detection tools for Salmonella in naturally contaminated premarket and retail turkey.
abstract: This study was aimed at comparing the ability of conventional culture, the iQ-Check real-time PCR kit, and invA PCR to detect Salmonella in naturally contaminated premarket and retail turkey parts. Premarket (n = 120) turkey parts collected from a commercial turkey processing plant, and retail turkey parts (n = 138) were examined. Both PCR methods detected a significantly greater (P < 0.05) number of positive samples when compared with the conventional culture method for the premarket turkey parts. The indices of total agreement between the conventional culture method and the iQ-Check kit for the premarket and retail parts were 79.2% (95% CI: 70.8, 86) and 90.6% (95% CI: 84.4, 94.9), respectively. When the conventional culture method was compared with invA PCR for Salmonella detection in the premarket and retail parts, the indices of total agreement were 75.8% (95% CI: 67.2, 83.2) and 84.1% (95% CI: 76.9, 89.7), respectively. The rates of false positives (premarket: 31.9%, retail: 9.7%) and false negatives (premarket: 5.9%, retail: 9.7%) were determined between the culture method and the iQ-Check kit. When invA PCR was compared with the culture method, the rates of false positives (premarket: 37.7%, retail: 11.1%) and false negatives (premarket: 5.9%, retail: 18.3%) were obtained. The higher total agreement and the lower rates of both false positives and false negatives for the iQ-Check kit compared with invA PCR for both premarket and retail turkey parts corroborates the use of the iQ-Check kit as a screening tool for Salmonella in poultry meat.
authors.affiliation: The Great Plains Institute of Food Safety, Department of Veterinary and Microbiological Sciences, 1523 Centennial Boulevard, 130A Van Es Hall, North Dakota State University, Fargo, North Dakota 58105, USA.
authors.forename: Chantal W
authors.initials: CW
authors.lastname: Nde
authors.forename: Mohamed K
authors.initials: MK
authors.lastname: Fakhr
authors.forename: Curt
authors.initials: C
authors.lastname: Doetkott
authors.forename: Catherine M
authors.initials: CM
authors.lastname: Logue
mesh_terms: D000818:Animals; D001426:Bacterial Proteins; D015169:Colony Count, Microbial / Q000379:methods*; D003257:Consumer Product Safety; D003470:Culture Media; D004269:DNA, Bacterial / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D015203:Reproducibility of Results; D012475:Salmonella / Q000302:isolation & purification*; D012478:Salmonella Food Poisoning / Q000517:prevention & control; D012680:Sensitivity and Specificity; D014422:Turkeys
chemical_list: D001426:Bacterial Proteins; D003470:Culture Media; D004269:DNA, Bacterial; C075518:invA protein, Bacteria