Table 10.

AMS’ count according to the UNI EN ISO 6888‐2/2004‐2021 (Staphylococci count) [18] and UNI EN ISO 16649‐2:2001 (positive β‐glucuronidase Escherichia coli count) [17].

Product category	Mean (CFU/g)	Min.	Max	Standard deviation	Positive samples (%)	n	95% CI (lower–up)
Staphylococcus aureus
Stretched curd cheeses made from bovine milk	380,942	20	2,400,000	718,024	20%	221	[283,660–478,224]
Sheep and goat cheeses	32,880	350	130,000	34,316	14%	65	[24,502–41,258]
Other types of cheese	34,147	170	83,000	36,371	10%	42	[22,084–46,210]
Calabrian sausage	1915	30	3800	2,666	2%	65	[1,266–2,564]
Calabrian sopressata	0	0	0	0	0%	25	0 (no variability)
Other meat	0	0	0	0	0%	20	0 (no variability)
Escherichia coli β‐Glucuronidase‐positive
Stretched curd cheeses made from bovine milk	5157	20	140,000	19,595	53%	221	[2,554–7,760]
Sheep and goat cheeses	180,878	700	1500,000	441,567	12%	65	[73,807–287,949]
Other types of cheese	29,064	200	150,000	40,869	18%	42	[16,650–41,478]
Sausage	1181	50	5000	1938	8%	65	[709–1,653]
Sopressata	0	0	0	0	0%	25	0 (no variability)
Other meat	0	0	0	0	0%	20	0 (no variability)