Table 2. The number and the sampling and enrichment methods of the samples from the producer.

Sample form and sampling sections	Number of samples	Sampling and enrichment methods	Positive samples
Orchards
Kiwi fruits before peeling	10	Samples were put into sterile sample bags and treated immediately after collection with 300 mL sterile water poured into the sample bags and then put in a shaker for 10 min at 120 rpm. After settlement 100 mL of the supernatant solution was mixed with 100 mL BAM broth and incubated at 50°C, 120 rpm for 5 days after a heat shock treatment at 80°C for 10 min to have an enrichment.	2
Kiwi fruits after peeling	12	s	2
Kiwi fruits after color protection treatment	8	s	2
Washing & fresh-cut shops
Kiwi fruits before washing	7	s	1
Kiwi fruits after washing	9	s	1
Kiwi fruit slices	10	s	1
Wash water	5	A total 2500 mL of wash water was collected from 5 sites of the washer randomly with five 500 mL sterile flasks. After delivery to the lab all the samples were mixed with BAM broth at the ratio of 1∶1 in 500 mL flasks and put in a shaker at 50°C, 120 rpm for 5 days after a heat shock treatment at 80°C for 10 min to have an enrichment.	2
Shop environment (walls)	4	Sampling were carried out with sterile cotton bud smearing on the surfaces of the shop environment and then put into test tubes containing 10 mL BAM broth. The tubes were incubated at 50°C for 5 days after a heat shock treatment at 80°C for 10 min as an enrichment.	1
Shop environment (floor)	8	s	2
Shop environment (raw material bins)	9	s	3
Shop environment (air)	10	s	0
Quick-freezing shop
Quick-frozen kiwi fruit slices	10	After melting at room temperature, the samples were treated by the same method as used for samples from the orchards.	1
Total	102		18

s: same as above.