Table 2.

Bacteria distribution in the different parts of cattle and pig carcasses examined in the various abattoirs.

Abattoirs	Animal parts	S. aureus	E. coli	Pathogenic E. coli	Number of samples from each abattoir	Number of animals sampled
1-pork A1	P1 neck	10	16	2 (EAEC)
	P2 brisket	2	12		64	16
	P3 flank	8	16
	P4 rump	0	6
2-beef A2	B1 neck	2	14
	B2 brisket	8	8	2 (EAEC)	32	8
	B3 flank	0	4
	B4 rump	0	4
3-beef A3	B1 neck	2	0
	B2 brisket	2	6		32	8
	B3 flank	4	0
	B4 rump	2	0
4-beef A4	B1 neck	4	8	2 (EAEC), 2 (ETEC)
	B2 brisket	2	6	2 (EAEC), 2 (EPEC)	48	12
	B3 flank	2	2	2 (ETEC)
	B4 rump	2	2
Total		50	104	14