Table 2.
Proportion of beef and pork carcass sponge samples positive for Salmonella spp., Campylobacter spp., and Shiga toxin-producing E. coli (STEC)
| Number of samples (Number positive)
|
% Positive (95% CI)
|
|||||
|---|---|---|---|---|---|---|
| Beef | Pork | Total | Beef | Pork | Total | |
| Salmonella | 1036 (1) | 1076 (17) | 2112 (18) | 0.1a (0.0–0.5) | 1.6a (0.9–2.5) | 0.8 (0.5–1.3) |
| Campylobacter | 1022 (15) | 1070 (94) | 2092 (110) | 1.5a (0.8–2.4) | 8.8a (7.2–10.6) | 5.2 (4.3–6.2) |
| STEC | 1018 (55) | 1067 (51) | 2085 (106) | 5.4 (4.1–7.0) | 4.8 (3.6–6.2) | 5.1 (4.2–6.1) |
CI — 95% confidence intervals;
a
P < 0.01; STEC — Shiga toxin-producing E. coli.