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. 2017 Feb 15;83(5):e03151-16. doi: 10.1128/AEM.03151-16

TABLE 3.

Results from the comparative validation study of the developed rapid method against the NMKL 187 reference culture method on artificially and naturally contaminated meat samples

Sample type No. of samplesa
 % valueb
 κ
N PA NA FNc TP FP AC SE SP
Artificially contaminated
    Loin cut with rind 25 11 10 3 1 0 84.0 85.7 100.0 0.68
    Tenderloin 25 13 10 1 0 1 96.0 92.9 90.9 0.92
    Shoulder cut 25 14 10 1 0 0 96.0 93.3 100.0 0.92
    Total 75 38 30 5 1 1 92.0 90.7 96.8 0.84
Naturally contaminated
    Tongue (paired homogenization) 50 14 16 10 10 0 60.0 100.0 100.0 0.20
    Tongue (pooled homogenization) 15 15 0 0 0 0 100.0 100.0 100.0 1.00
    Total 65 29 16 10 10 0 69.2 100.0 100.0 0.41
Overall total 140 67 46 15 11 1 81.4 95.1 97.9 0.64
a

N, total no. of samples per sample type, calculated as PA + NA + FN + TP + FP. PA, positive agreement; NA, negative agreement; FN, false negative (positive result by NMKL 187, negative by rapid method); TP, true positive (confirmed positive result by rapid method, negative by NMKL 187); FP, false positive (negative result by NMKL 187 and positive by rapid method, but not confirmed).

b

AC, relative accuracy; SE, sensitivity; SP, specificity.

c

False negative according to NordVal definition, but confirmation showed that with the exception of one tongue sample, all of these were true negatives.