title: Comparison of an automated ELFA and two different real-time PCR techniques for Salmonella detection in poultry samples.
abstract: The aim of this study was to compare an enzyme-linked fluorescent assay (ELFA)-based and two real-time polymerase chain reaction (PCR) methods with the results of the standard culture-based method EN ISO 6579:2002 (bacteriological standard method used in the European Union) for the detection of Salmonella spp. in raw chicken meat. Our investigations were performed on 141 poultry samples sorted from supermarkets. Relative accuracy, relative specificity and relative sensitivity were determined. According to the ISO 16140:2003 criteria for validation of alternative microbiological methods, the ELFA-based method (VIDAS ICS2 + SLM), and real-time PCR methods (TaqMan, Bax) were comparable to the reference standard method for the detection of Salmonella spp. in chicken meat. The use of these methods provide results within 48 hours with high sensitivity (100%). The TaqMan real-time PCR showed a relative specificity of 98% and both of the real-time PCR methods presented 100%.The VIDAS ICS2 + SLM and the Bax real-time PCR methods showed the highest relative accuracy (100%) and 99% in case of the TaqMan method. In conclusion, both the real-time PCR and the ELFA-based assay can be used as a rapid and user-friendly diagnostic method for detection of Salmonella spp. in chicken meat samples.
authors.affiliation: Wessling Hungary Ltd. Laboratory of Food Microbiology Budapest Hungary.
authors.forename: Kata
authors.initials: K
authors.lastname: Rohonczy
authors.affiliation: Wessling Hungary Ltd. Laboratory of Food Microbiology Budapest Hungary.
authors.forename: Linda
authors.initials: L
authors.lastname: Zoller
authors.affiliation: Wessling Hungary Ltd. Laboratory of Food Microbiology Budapest Hungary.
authors.forename: Zsolt
authors.initials: Z
authors.lastname: Hermann
authors.affiliation: Wessling Hungary Ltd. Laboratory of Food Microbiology Budapest Hungary.
authors.forename: Andrea
authors.initials: A
authors.lastname: Fodor
authors.affiliation: Wessling Hungary Ltd. Laboratory of Food Microbiology Budapest Hungary.
authors.forename: Balázs
authors.initials: B
authors.lastname: Mráz
authors.affiliation: Wessling Hungary Ltd. Laboratory of Food Microbiology Budapest Hungary.
authors.forename: Veronika
authors.initials: V
authors.lastname: Tabajdi-Pintér
mesh_terms: D000818:Animals; D002645:Chickens; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000382:microbiology*; D060888:Real-Time Polymerase Chain Reaction / Q000379:methods* / Q000592:standards*; D012475:Salmonella / Q000235:genetics / Q000302:isolation & purification*
keywords: BAX Salmonella; VIDAS ICS-SLM; chicken samples; real-time PCR