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 | |
| -- | -- | Bacteriological Analytical Method Chapter 5 23 | -- | -- |
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)