Table 1 |
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|
Methods used for hold-and-release testing. |
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|
Bacteria |
AOAC No. |
AOAC Status |
Test kit name |
Sensitivity (%) |
Specificity (%) |
|
|
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|
E. coli 0157:H7 |
996.09a |
Official Method |
Biocontrol VIP EHEC for E.coli O157:H7 |
>98 |
>99 |
|
996.10b |
Official Method |
Biocontrol Assurance EIA EHEC |
100 |
>98 |
|
|
2000.14c |
Official Method |
Neogen Reveal E.coli O157:H7 |
>89 |
>98 |
|
|
Salmonella spp. |
999.09d |
Official Method |
Biocontrol VIP for Salmonella |
>77 |
>98 |
|
996.08e |
Official Method |
bioMerieux VIDAS SLM |
>96 |
100 |
|
|
960801f |
Performance Tested Method |
Neogen Reveal Salmonella |
>96 |
100 |
|
|
992.11g |
Official Method |
Biocontrol Assurance Gold EIA Salmonella |
>79 |
100 |
|
|
989.14h |
Official Method |
Tecra Salmonella VIA |
>70 |
>78 |
|
|
-- |
-- |
Bacteriological Analytical Method Chapter 5 23 |
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-- |
|
|
|
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a Reference [25] (Sensitivity and specificity reported in liquid milk and apple cider) b Reference [26] (Sensitivity and specificity reported in liquid milk and apple cider) c Reference [27] (Sensitivity and specificity reported in apple cider) d Reference [28] (Sensitivity and specificity reported in liquid milk) e Reference [29] (Sensitivity and specificity reported in milk chocolate) f Reference [27] (Sensitivity and specificity reported in orange juice, lettuce rinse, sprout rinse, chicken rinse) g Reference [30] (Sensitivity and specificity reported in apple cider) h Reference [31] (Sensitivity and specificity reported in pepper, soy flour, nonfat dry milk, raw ground poultry, chocolate) |
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|
Fahey et al. Nutrition Journal 2006 5:13 doi:10.1186/1475-2891-5-13 |
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