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Table 1 Results obtained in the comparative trial by the real-time PCR and the reference culture method a, b.

From: Validation of a same-day real-time PCR method for screening of meat and carcass swabs for Salmonella

Sample typec No. of samples % Valued κe
  N PA NA FN TP FP AC SE SP  
Minced meat 60 30 30 0 0 0 100 100 100 1.00
Poultry neck-skins 60 27 31 0 2 0 97 107 100 0.97
Pig carcass swabs 120 21 98 1 0 0 99 95 100 0.97
TOTAL 240 78 159 1 2 0 99 103 100 0.97
  1. a PA: Positive Agreement, NA: Negative Agreement, TP: True Positive, FN: False Negative, FP: False Positive, AC: Relative Accuracy, SE: Relative Sensitivity, SP: Relative Specificity, N = PA +NA + FN + TP + FP.
  2. b Results are given after confirmation.
  3. c Matrices as defined by NordVal [15]; matrix meat: minced meat (raw pork and veal) and poultry neck skins, matrix environmental samples: pig carcass swabs. Meat samples were artificially contaminated and swab samples potentially naturally contaminated.
  4. d See Materials and Methods for accuracy, sensitivity and specificity equations.
  5. e Cohen's kappa calculated according to NMKL procedure no. 20 [26].