Pathogen detection, testing, and control in fresh broccoli sprouts

Nutrition Journal

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

Bacteria	AOAC No.	AOAC Status	Test kit name	Sensitivity (%)	Specificity (%)
E. coli 0157:H7	996.09^a	Official Method	Biocontrol VIP EHEC for E.coli O157:H7	>98	>99
	996.10^b	Official Method	Biocontrol Assurance EIA EHEC	100	>98
	2000.14^c	Official Method	Neogen Reveal E.coli O157:H7	>89	>98
Salmonella spp.	999.09^d	Official Method	Biocontrol VIP for Salmonella	>77	>98
	996.08^e	Official Method	bioMerieux VIDAS SLM	>96	100
	960801^f	Performance Tested Method	Neogen Reveal Salmonella	>96	100
	992.11^g	Official Method	Biocontrol Assurance Gold EIA Salmonella	>79	100
	989.14^h	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)

ISSN: 1475-2891