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Table 1 Detection of Vibrio cholerae, Salmonella typhi and Shigella flexneri in artificially contaminated samples

From: Evaluation of microplate immunocapture method for detection of Vibrio cholerae, Salmonella Typhi and Shigella flexneri from food

Samples Pathogen Method No of positives/ total no of replicates (%) Total
101 CFU/25 g 102 CFU/25 g 103 CFU/25 g 104 CFU/25 g 105 CFU/25 g
Minced beef (n = 5) S. Typhi IC-culture 2/15 (13.3) 5/15 (33.3) 9/15 (60) 11/15 (73.3) 15/15 (100) 42/75 (56) a
Culture 0/15 (0) 1/15 (6.7) 5/15 (33.3) 10/15 (66.7) 14/15 (93.3) 30/75 (40)
IC-PCR 3/15 (20) 6/15 (40) 10/15 (66.7) 13/15 (86.7) 15/15 (100) 47/75 (62.7)
PCR 3/15 (20) 5/15 (33.3) 9/15 (60) 11/15 (73.3) 14/15 (93.3) 42/75 (56)
Minced chicken (n = 6) S. flexneri IC-culture 3/18 (16.7) 7/18 (38.9) 11/18 (61.1) 15/18 (83.3) 18/18 (100) 54/90 (60) a
Culture 0/18 (0) 2/18 (11.1) 6/18 (33.3) 11/18 (61.1) 16/18 (88.8) 35/90 (38.8)
IC-PCR 3/18 (16.7) 9/18 (50) 14/18 (77.8) 17/18 (94.4) 18/18 (100) 61/90 (67.8)
PCR 2/18 (11.1) 6/18 (33.3) 12/18 (66.7) 15/18 (83.3) 18/18 (100) 53/90 (58.8)
Minced fish (n = 5) V. cholerae IC-culture 3/15 (20) 6/15 (40) 9/15 (60) 12/15 (80) 15/15 (100) 45/75 (60) a
Culture 0/15 (0) 2/15 (13.3) 5/15 (33.3) 11/15 (73.3) 14/15 (93.3) 32/75 (42.7)
IC-PCR 3/15 (20) 7/15 (46.7) 11/15 (73.3) 13/15 (86.7) 15/15 (100) 49/75 (65.3)
PCR 3/15 (20) 7/15 (46.7) 10/15 (66.7) 11/15 (73.3) 13/15 (86.7) 44/75 (58.7)
Minced shrimpb
(n = 5)
S. Typhi
S. flexneri
V. cholerae
IC-culture 4/15 (26.7) 7/15 (46.7) 10/15 (66.7) 13/15 (86.7) 15/15 (100) 49/75 (65.3) a
Culture 0/15 (0) 2/15 (13.3) 6/15 (40) 9/15 (60) 13/15 (86.7) 30/75 (40)
IC-PCR 5/15 (33.3) 9/15 (60) 11/15 (73.3) 12/15 (80) 15/15 (100) 52/75 (69.3)
PCR 3/15 (20) 6/15 (40) 9/15 (60) 10/15 (66.7) 11/15 (73.3) 39/75 (52)
MIC = Microplate immunocapture method
aStatistically significantly different (p = 0.024) according to ANOVA
bOnly the samples in which all three pathogen detected are included