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Microbiological testing done by slaughtering companies (N = 9; one company did not perform any testing) on a regular basis
| Number of companies performing the test | |||||
|---|---|---|---|---|---|
| Test for | Meat | Water | Air | Instruments and personnel hand swab | Steam and ice |
| Escherichia coli | 8 | 6 | 1 | 6 | 1 |
| Salmonella spp. | 8 | 6 | 1 | 6 | 1 |
| Staphylococcus aureus | 5 | 3 | 1 | 3 | 1 |
| Listeria spp. | 2 | 1 | 1 | 1 | 1 |
| Coliform | 6 | 4 | 1 | 3 | 1 |
| Yeast/mold | 3 | 1 | 2 | 2 | |
| Total viable count (TVC) | 8 | 7 | 2 | 7 | 1 |
| Antimicrobial residues | 4 | ||||
| Heavy metal | 1 | 3 | 1 | ||
| pH | 1 | ||||
