TABLE 5.

Detection of STEC in naturally contaminated meat samples by the AmpliSensor PCR assay and the culture method: samples positive for STEC by the PCR assay or the culture method

Sample origin or taxon	Sample or strain	Detection indexa	STEC isolated
Boneless beef	344	−0.02	Yes
	449	0.67	No
	470	0.67	No
	476	0.58	Yes
	543	0.5	Yes
	599	0.68	Yes
	1024	0.71	No
	1029	0.49	Yes
Boneless pork	311	0.41	No
	409	0.7	Yes
	685	0.67	Yes
	756	0.64	No
	911	0.56	No
	918	0.68	No
Ground beef	82	0.77	Yes
	132	0.61	Yes
	373	0.49	Yes
	548	0.66	Yes
	842 HAL	0.63	Yes
	850 HAL	0.69	Yes
Ground pork	194	0.52	Yes
	244	0.62	Yes
Kielbasa	280	0.68	Yes
Pepperoni	428	0.65	Yes
Tyrolee salami	879	0.7	Yes
STEC	933W	0.7	Yes
E. coli	ATCC 25922	0	No

^aDetection index values were determined at the end of 25 cycles of seminested amplification.