Table 9.

Synthesis of major bacterial pathogen detection for the four types of substrates.

	Substrate (n = 33)				Larvae (n = 34)				Frass (n = 36)
	Classic (Cereals, Fruits, Vegetables) (n = 10)	Vegetable Co-Products (n = 14)	Food at Shelf Life (n = 6)	Meat (n = 3)	Classic (n = 10)	Vegetable Co-Products (n = 15)	Food at Shelf Life (n = 6)	Meat (n = 3)	Classic (n = 10)	Vegetable Co-Products (n = 17)	Food at Shelf Life (n = 6)	Meat (n = 3)
Campylobacter spp.	0%	0%	0%	0%	0%	0%	0%	0%	0%	0%	0%	0%
Clostridium perfringens presumed	10%	7%	0% *	0% *	0% *	73%	0% *	0% *	0% *	12%	0% *	0% *
Coagulase-positive staphylococci	0% *	0% *	0% *	0% *	0% *	0% *	0% *	0% *	0% *	0% *	0% *	0% *
Cronobacter spp.	10%	14%	33%	0%	0%	20%	0%	0%	0%	35%	0%	0%
Escherichia coli β-glucuronidase-positive	0% *	21%	17%	0% *	100%	53%	83%	100%	80%	65%	67%	100%
Listeria monocytogenes	0%	0%	0%	0%	0%	0%	0%	0%	0%	0%	0%	0%
Presumptive Bacillus cereus	100%	43%	67%	100%	0% *	0% *	0% *	0% *	60%	71%	17%	67%
Salmonella spp.	0%	0%	0%	0%	0%	0%	0%	0%	0%	6%	0%	0%

* All samples had results <1 log cfu/g, below the limit of quantification.