From: A survey of food-borne and antimicrobial resistance-harbouring bacteria in meat by-products from knackeries and associated equipment and kennels
No. (%) positive
Kennel (n=138)
Mincing (n=16)
Total (n=154)
Salmonella
0 (0%)
3 (18.8%)
3 (1.9%)
E. coli
77 (55.8%)
8 (50%)
85 (55.3%)
E. faecalis
67 (48.6%)
9 (56.3%)
76 (49.4%)
E. faecium
28 (20.3%)
2 (12.5%)
30 (19.5%)