Real-Time PCR methods have been the foundation of rapid and reliable microbiological diagnostics in the food industry for years. However, in practice, their effectiveness does not depend solely on the technology itself, but to a large extent on the characteristics of the matrix being tested. In the case of complex products and those with low water activity during DNA amplification, a phenomenon that is often overlooked may occur - partial inhibition. It does not lead to a complete halt of the reaction, but it can quietly reduce its efficiency, increasing the risk of obtaining false negative or questionable results. This is particularly important in the context of pathogens present at low levels in food, such as Salmonella spp. in dry products. Partial inhibition occurs when components present in food products - such as fats, polyphenols, proteins, or spices - interfere with the DNA extraction or amplification process. This weakens the efficiency of the reaction and increases the ...