Time of detection and annealing temperatures of a dry swab and HYPLEX LPTV buffer test method.

<p>* Ostrich DNA isolated with DNeasy tissue Isolation Kit.</p

The anneal curve reactions of different ostrich meat reference DNA.

<p>The products showed a melting temperature of 86.5°C (±0.25).</p

Oligonucleotide primers sequences used for LAMP assay.

<p>Oligonucleotide primers sequences used for LAMP assay.</p

Amplification signal of ostrich meat DNA using the direct swab and HYPLEX buffer test method.

<p>The red curve is the signal of ostrich DNA isolated with DNeasy tissue Isolation Kit (detection time of 6∶18 min). The other positive curves in the oval shap are the direct swab samples with a detection time of 11∶03–12∶18 min. The pink curve is the negative control (see <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0100717#pone-0100717-t003" target="_blank">table 3</a>).</p

Box plots of detection time of LAMP assay with a detection limit up to 0.01% of ostrich.

<p>The Box plots was generated by using six replecates for each concentration.</p

Analytical sensitivity of the LAMP assay using serial dilution of ostrich DNA.

<p>Analytical sensitivity of the LAMP assay using serial dilution of ostrich DNA.</p

Boxplot of the mean concentration of four microbiological criteria (Aerobic colony count (ACC), <i>Enterobacteriaceae</i>, <i>E</i>. <i>coli</i> and staphylococci) assessed for 136 Chilean pork filets cleared by the BIP Hamburg harbour in the years 2014 and 2015.

<p>Yellow bold bars indicate the target value, red bold bars indicate the critical value to classify quality categories.</p

Boxplot of the mean concentration of four microbiological criteria (Aerobic colony count (ACC), <i>Enterobacteriaceae</i>, <i>E</i>. <i>coli</i>, and staphylococci) in 498 poultry meat consignments cleared by the BIP Hamburg harbour in the years 2014 and 2015.

<p>Yellow bold bars indicate the target value, red bold bars indicate the critical value to classify the quality categories.</p

DGHM microbial quality and safety criteria for fresh pork and poultry meat.

<p>DGHM microbial quality and safety criteria for fresh pork and poultry meat.</p