Table 1.
Crude prevalence rates forSalmonellasp. in raw meat and raw meat products, 2005 – 2009
|
Sample type |
Number positive / Number tested (%) |
|
|||
|---|---|---|---|---|---|
| 2005 | 2006 | 2007 | 2008 | 2009 | |
| Bovine |
40/26977 (0.15) |
47/33135 (0.14) |
25/35134 (0.07) |
55/26975 (0.2) |
35/27540 (0.1) |
| Chicken |
131/6836 (1.9) |
76/8026 (0.9) |
310/6027 (5.1) |
238/6234 (3.8) |
69/5825 (1.2) |
| Duck |
0/131 |
2/108 (1.9) |
9/142 (6.3) |
6/59 (10.2) |
0/68 |
| Ovine |
13/2773 (0.5) |
2/2212 (0.09) |
2/2183 (0.09) |
1/2267 (0.04) |
3/2195 (0.1) |
| Porcine |
81/5962 (1.4) |
94/6272 (1.5) |
118/6649 (1.8) |
142/5863 (2.4) |
98/8876 (1.1) |
| Turkey |
10/371 (2.7) |
14/374 (3.7) |
9/657 (1.4) |
23/517 (4.4) |
12/142 (8.5) |
| Edible fat/ dripping |
0/775 |
3/525 (0.6) |
2/625 (0.3) |
1/772 (0.1) |
0/506 |
| Not specified |
22/2380 (0.9) |
29/4595 (0.6) |
30/4579 (0.7) |
40/4876 (0.8) |
21/3837 (0.5) |
| Total | 297/46205 (0.6) | 267/55247 (0.5) | 505/55996 (0.9) | 506/47563 (1.1) | 238/48989 (0.5) |