Table 1.

Distribution of recovered ESBL-E bacteria by manufacturer, protein source, other ingredients, and bacterial species.

Manufacturer ID	Protein source	Listed ingredients	E. cloacae complex (n = 16)	Escherichia coli (n = 19)	Klebsiella pneumoniae (n = 10)
A12	Beef	Meat and vegetables	4	0	0
A12	Turkey	Meat and vegetables	3	0	0
B10	Beef	–	0	5	3
B10	Chicken	Meat only	0	5	0
B10	Lamb	Meat only	0	2	2
B10	Turkey	Meat only	0	4	4
C19	Turkey	Meat only	2	0	1
K11	Beef	–	2	0	0
K11	Duck	Meat and vegetables	5	0	0
O16	Chicken	Meat and vegetables	0	3	0