Table 1

Methods used for hold-and-release testing.

Bacteria

AOAC No.

AOAC Status

Test kit name

Sensitivity (%)

Specificity (%)


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

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Bacteriological Analytical Method Chapter 5 23

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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)

Fahey et al. Nutrition Journal 2006 5:13   doi:10.1186/1475-2891-5-13

Open Data