Evaluation of the BAX® system for the detection of Salmonella spp. in naturally contaminated chicken meat
2013
Frausto, Harissa Silvério El Ghoz(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos ,Setor de Microbiologia do Laboratório São Camilo de Análises de Alimentos e Água) | Alves, Juliane(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos) | Oliveira, Tereza Cristina Rocha Moreira De(Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos)
The aim of this study was to verify the efficiency of the BAX® system for the detection of Salmonella spp. in raw chicken meat. The conventional culture method (IN 62, MAP) was used as a reference method. A total of 8,813 chicken carcass samples were analyzed. In the first part of the study, 1,200 samples were analyzed using the BAX® System and the conventional culture method. In the second part, 7,613 samples were analyzed by the BAX® system, and the conventional method was used only for samples that tested positive for Salmonella spp. by the BAX® system. The sensitivity, specificity, relative accuracy, positive predictive value, and negative predictive value obtained in the first part of this study were 100%, 92.3%, 96.4%, 53.3% and 100%, respectively. The BAX® system showed no false-negative results and reduced the time to obtain presumptive positive results. It is a suitable method for use in laboratories that perform a large number of food samples analyses daily. However, the conventional method is still required to confirm the presence of Salmonella spp. in samples that test positive using the BAX® system.
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