S. Aabo et al., RESEARCH NOTE - DETECTION OF SALMONELLA IN MINCED MEAT BY THE POLYMERASE CHAIN-REACTION METHOD, Letters in applied microbiology, 21(3), 1995, pp. 180-182
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.