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Table 4 Results of the real-time multiplex PCR assay compared to the traditional cultural method for the detection of Salmonella from artificially contaminated chicken skin and chicken meat samples

From: Development of a real-time multiplex PCR assay for the detection of multiple Salmonella serotypes in chicken samples

Food Type Salmonella serotype Estimated CFU by plating ISO 6579 Real-time multiplex PCR
     aceK fliC sefA sdf
Chicken skin Enteritidis 0 -a - - - -
   3 +b + (28.14) - + (27.70) + (26.99)
   32 + + (24.94) - + (25.15) + (24.51)
   168 + + (22.52) - + (22.32) + (21.68)
Chicken meat Enteritidis 0 - - - - -
   5 + + (20.58) - + (20.09) + (19.88)
   36 + + (20.20) - + (19.96) + (19.57)
   222 + + (19.67) - + (19.67) + (19.05)
Chicken skin Typhimurium 0 - - - - -
   3 + + (24.12) + (23.46) - -
   34 + + (22.18) + (21.00) - -
   257 + + (21.95) + (19.57) - -
Chicken meat Typhimurium 0 - - - - -
   7 + + (23.19) + (22.75) - -
   54 + + (21.39) + (21.19) - -
   305 + + (20.84) + (20.42) - -
Chicken skin Kentucky 0 - - - - -
   6 + + (26.28) + (25.94) - -
   48 + + (24.25) + (23.70) - -
   280 + + (22.12) + (21.41) - -
Chicken meat Kentucky 0 - - - - -
   5 + + (23.55) + (22.33) - -
   52 + + (21.15) + (19.93) - -
   277 + + (20.57) + (19.49) - -
Chicken skin Bredeney 0 - - - - -
   6 + + (22.46) - - -
   60 + + (21.58) - - -
   397 + + (22.00) - - -
Chicken meat Bredeney 0 - - - - -
   9 + + (22.37) - - -
   75 + + (21.69) - - -
   338 + + (22.23) - - -
  1. CT values, in parentheses, are means of triplicates at a fixed threshold.
  2. a – = Salmonella negative by the method.
  3. b + = Salmonella positive by the method