From: Validation of a same-day real-time PCR method for screening of meat and carcass swabs for Salmonella
Sample type | Participant no. | Ct values for replicates from indicated level of spiking (CFU/25 g)a | ||
---|---|---|---|---|
0 | 1–10 | 10–100 | ||
Carcass swabs | 1 | > 36, > 36 | 17, 19 | 19, 19 |
2 | > 36, > 36 | 14, 16 | 16, 16 | |
3 | > 36, > 36 | 15, 17 | 16, 16 | |
4 | > 36, > 36 | 16, 18 | 17, 17 | |
5 | > 36, 34 | 16, 18 | 19, 17 | |
Mean ± SDb | n.a.c | 16.5 ± 1.3 | 17.1 ± 1.3 | |
Poultry neck-skins | 1 | > 36, > 36 | 28, 28 | 25, 24 |
2 | > 36, > 36 | 26, 26 | 24, 24 | |
3 | > 36, > 36 | 29, 28 | 25, 24 | |
4 | > 36, > 36 | 24, 25 | 23, 22 | |
5 | > 36, > 36 | 25, 25 | 22, 23 | |
Mean ± SDb | n.a. | 26.6 ± 1.8 | 23.6 ± 1.1 | |
Minced meat | 1 | > 36, > 36 | 20, 21 | 17, 17 |
2 | > 36, > 36 | 21, 20 | 16, 18 | |
3 | > 36, > 36 | 19, 19 | 16, 15 | |
4 | > 36, > 36 | 18, 18 | 13, 14 | |
5 | > 36, > 36 | 18, 18 | 17, 13 | |
Mean ± SDb | n.a. | 19.4 ± 1.9 | 15.4 ± 1.8 |