Evaluation of three commercial enzyme-linked imuunosorbent assays for the detection of antibodies against Salmonella spp. in meat juice from finishing pigs in Spain

J.P. Vico, B. Engel, W.G. Buist, R.C. Mainar-Jaime

Research output: Contribution to journalArticleAcademicpeer-review

22 Citations (Scopus)

Abstract

The control of animal salmonellosis is considered as a major objective in Europe and indirect ELISAs will be important tools for the implementation of control programs for this infection in pigs. We analyse the results yielded by three commercial ELISAs (Herdcheck Swine Salmonella, SALMOTYPE Pig Screen, and PrioCHECK Salmonella) on meat juice samples from a population of slaughter pigs of Aragon, NW Spain, to assess their efficacy using traditional and latent-class approaches. Overall, the Herdcheck Swine Salmonella detected more Salmonella-infected pigs than the other two tests, but its relative sensitivity was low (65.9%). A similar result was observed when only serotypes detectable by this test were considered (69.1%). When a Bayesian approach was used the Herdcheck Swine Salmonella showed also the highest overall accuracy (sensitivity = 88% and specificity = 74%). Our results suggest that a relatively small proportion of the observed prevalence in herds would be explained by using these ELISAs. Also, this study points out that when different ELISA tests are used within the same herd, results may differ substantially. Thus, caution is advised if it is decided to use these assays for herd health classification in Spanish Salmonella control programs
Original languageEnglish
Pages (from-to)107-114
JournalZoonoses and Public Health
Volume57
Issue numberSuppl. 1
DOIs
Publication statusPublished - 2010

Keywords

  • diagnostic-tests
  • enterica prevalence
  • control program
  • slaughter pigs
  • swine
  • elisa
  • surveillance
  • culture
  • herds
  • infection

Fingerprint Dive into the research topics of 'Evaluation of three commercial enzyme-linked imuunosorbent assays for the detection of antibodies against Salmonella spp. in meat juice from finishing pigs in Spain'. Together they form a unique fingerprint.

Cite this