Table 3 Capture efficiency (CE) of immunomagnetic beads (IMB) against S. Typhimurium in ham, beef, egg, and cheese samples

Food samples	Ham		Beef		Egg		Cheese (Ricotta)
Inoculumconcentration(CFU/g)	CE (%) of IMB method (CFU/mL)	CE (%) of conventional method (CFU/mL)	CE (%) of IMB method (CFU/mL)	CE (%) of conventional method (CFU/mL)	CE (%) of IMB method (CFU/mL)	CE (%) of conventional method (CFU/mL)	CE (%) of IMB method (CFU/mL)	CE (%) of conventional method (CFU/mL)
101	9.1±1.3cd*(7.7×100)	0.0±0.0e	8.7±1.8bc*(5.7×100)	0.0±0.0e	7.5±1.1cd*(4.7×100)	0.0±0.0f	8.4±0.0bc*(8.3×100)	0.0±0.0e
102	19.8±1.5b*(9.3×101)	2.3±0.6e(1.1×101)	13.8±1.7a*(4.8×101)	0.7±0.2e(2.3×100)	10.7±1.2ab*(2.9×101)	2.0±0.2e(5.0×100)	10.8±0.8ab*(9.9×101)	1.3±0.2e(1.2×101)
103	26.0±0.4a*(1.0×103)	1.5±0.1e(5.8×102)	12.7±0.3a*(4.6×102)	0.7±0.1e(2.1×101)	11.3±1.3*(4.3×102)	0.3±0.1ef(1.1×101)	11.5±1.7a*(1.1×103)	1.0±0.1e(9.0×101)
104	16.5±0.5b*(9.9×103)	1.1±0.1e(6.3×102)	10.2±0.9b*(5.4×103)	0.8±0.0e(4.7×102)	9.1±1.7cb*(2.4×103)	0.5±0.1ef(1.3×102)	12.1±0.2a*(9.9×103)	0.6±0.1e(4.6×102)
105	12.4±0.7c*(4.7×104)	0.8±0.1cd(3.2×103)	7.2±0.6dc*(3.1×104)	1.2±0.1e(6.1×103)	7.5±0.2cd*(3.6×104)	0.3±0.1ef(1.4×103)	6.5±0.4cd*(5.6×104)	0.4±0.1e(3.8×103)
106	7.0±1.0d*(2.9×105)	0.7±0.1e(2.7×104)	5.8±0.4d*(2.3×105)	0.9±0.1e(4.7×104)	6.0±1.2d*(2.1×105)	0.4±0.1ef(1.4×104)	4.6±1.3d*(3.7×105)	0.1±0.1e(1.2×104)

Means±SE with different superscript letters within the same column differ significantly at p<0.05.
^* Significant difference (p<0.05) in CE between IMB-based method and conventional method at a given inoculum concentration in a given food sample.