Table 1 Crude prevalence rates for Salmonella sp. in raw meat and raw meat products, 2005 – 2009
Sample type | Number positive / Number tested (%) | ||||
|---|---|---|---|---|---|
2005 | 2006 | 2007 | 2008 | 2009 | |
Bovine | 40/26977 (0.15) | 47/33135 (0.14) | 25/35134 (0.07) | 55/26975 (0.2) | 35/27540 (0.1) |
Chicken | 131/6836 (1.9) | 76/8026 (0.9) | 310/6027 (5.1) | 238/6234 (3.8) | 69/5825 (1.2) |
Duck | 0/131 | 2/108 (1.9) | 9/142 (6.3) | 6/59 (10.2) | 0/68 |
Ovine | 13/2773 (0.5) | 2/2212 (0.09) | 2/2183 (0.09) | 1/2267 (0.04) | 3/2195 (0.1) |
Porcine | 81/5962 (1.4) | 94/6272 (1.5) | 118/6649 (1.8) | 142/5863 (2.4) | 98/8876 (1.1) |
Turkey | 10/371 (2.7) | 14/374 (3.7) | 9/657 (1.4) | 23/517 (4.4) | 12/142 (8.5) |
Edible fat/ dripping | 0/775 | 3/525 (0.6) | 2/625 (0.3) | 1/772 (0.1) | 0/506 |
Not specified | 22/2380 (0.9) | 29/4595 (0.6) | 30/4579 (0.7) | 40/4876 (0.8) | 21/3837 (0.5) |
Total | 297/46205 (0.6) | 267/55247 (0.5) | 505/55996 (0.9) | 506/47563 (1.1) | 238/48989 (0.5) |