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Table 1 Methods used for hold-and-release testing.

From: Pathogen detection, testing, and control in fresh broccoli sprouts

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 -- --
  1. a Reference [25] (Sensitivity and specificity reported in liquid milk and apple cider)
  2. b Reference [26] (Sensitivity and specificity reported in liquid milk and apple cider)
  3. c Reference [27] (Sensitivity and specificity reported in apple cider)
  4. d Reference [28] (Sensitivity and specificity reported in liquid milk)
  5. e Reference [29] (Sensitivity and specificity reported in milk chocolate)
  6. f Reference [27] (Sensitivity and specificity reported in orange juice, lettuce rinse, sprout rinse, chicken rinse)
  7. g Reference [30] (Sensitivity and specificity reported in apple cider)
  8. h Reference [31] (Sensitivity and specificity reported in pepper, soy flour, nonfat dry milk, raw ground poultry, chocolate)