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

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 shrimp^b

(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)