Validation of a same-day real-time PCR method for screening of meat and carcass swabs for Salmonella

BMC Microbiology

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

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 ± SD^b	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 ± SD^b	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 ± SD^b	n.a.	19.4 ± 1.9	15.4 ± 1.8

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

ISSN: 1471-2180