Table 2.
Prevalence of different microorganisms in UK's food resources from 2013—2022
| Microbes |
Chicken Total n = 919 |
Retail chicken Total n = 1530 |
Pig Total n = 1116 |
Raw meat Total n = 3959 |
Animals Total n = 1771 |
Dairy Total n = 300 |
Environmental Total n = 1007 |
Total N = 10,602 |
|---|---|---|---|---|---|---|---|---|
|
n and (%) |
n and (%) |
n and (%) |
n and (%) |
n and (%) |
n and (%) |
n and (%) |
n and (%) |
|
| E. coli | 415(45.16) | - | 595(53.32) | - | 901(50.88) | 126(42) | - | 2037(19.21) |
| Campylobacter | 293(31.88) | 1023(66.86) | - | 285(7.20) | - | - | 2(0.20) | 1603(15.12) |
| Salmonella | - | - | 101(9.05) | - | 14(0.79) | 145(48.33) | 416(41.31) | 676(6.38) |
| Staphylococci | - | - | - | - | 131(7.40) | - | - | 131(1.24) |
| Total | 824(89.66) | 1023(66.86) | 696(62.37) | 285(7.20) | 1046(59.06) | 271(90.33) | 418(41.51) | 4447(41.94) |
N Number of isolates; (%) of isolates