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Table 2 Collaborative trial: PCR results for Salmonella in artificially contaminated meat samples and pig carcass swabs.

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
  1. a Ct values below 36 were considered as positive responses.
  2. b The mean and standard deviation calculated for all the replicate analysis of the same sample independent of the participant.
  3. c n.a.: not applicable