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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].