Table 2.
Sample type | Total of samples | Positive samples for for Listeria sp (%) | Positive samples L. monocytogenes (%) |
---|---|---|---|
Salmon (S) | 255 | 164 (64) | 105 (41) |
Food contact surfaces (U) | 63 | 28(44) | 20 (32) |
Non-food contact surfaces (E) | 44 | 24 (55) | 19 (43) |
Food handlers (H) | 38 | 17(45) | 13 (34) |
Ingredients (I) | 15 | 0 | 0 |
Total | 415 | 233 (56) | 157 (38) |