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Table 2 Detection of Salmonella spp., E. coli, E. faecalis and E. faecium from environmental samples

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%)