Specificity

The specificity is the ability of the method correctly not to detect the target microorganism when not present (not dependent of prevalence)

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References
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Authors Nordic Committee on Food Analysis (NMKL)
PublicationTitle NordVal International Protocol for the validation of microbiological alternative (proprietary) methods against a reference method – Protocol No. 1
PublicationType Report
PublicationYear 2018
Publisher Nordic Committee on Food Analysis (NMKL)
Website https://www.nmkl.org/index.php/nb/nordval-validation-protocol
ZoteroURL https://www.zotero.org/groups/2344323/orion/items/itemKey/QMNML93E
Glossary Term Classification
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Category Sampling and laboratory testing
ModifiedDefinition false
Sector Food Safety
Additional Info
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Provided by: EJP ORION project
system:type GlossaryTerm
Management Info
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Author taras_guenther
Last Updated 28 April 2020, 01:16 (CEST)
Created 26 September 2019, 12:50 (CEST)