Table 2.
Pooled prevalence of Salmonella in raw meat and milk
| Source | Product | Pooled estimate | Heterogeneity | ||||
|---|---|---|---|---|---|---|---|
| p (95% CI) | Z- p | Q | Q- p | Q/df | I 2 | ||
| Abattoir | Overall | 5.57 (3.39, 9.01) | 0.000 | 70.09 | 0.000 | 5.91 | 82.9 |
| Pork | 3.57 (2.09, 6.06) | 0.000 | 0.80 | 0.371 | 0.80 | 0.0 | |
| Goat meat | 3.86 (1.08, 23.20) | 0.000 | 4.42 | 0.110 | 2.21 | 54.8 | |
| Beef | 4.53 (2.17, 9.25) | 0.000 | 14.44 | 0.002 | 4.81 | 79.2 | |
| Mutton | 8.02 (3.04, 19.51) | 0.000 | 7.98 | 0.019 | 3.99 | 74.9 | |
| Camel† | 21.02 (14.62, 29.26) | 0.000 | |||||
| Market | Overall | 11.72 (9.71, 14.08) | 0.000 | 18.91 | 0.041 | 1.89 | 47.1 |
| Minced beef | 8.34 (4.75, 14.22) | 0.000 | 11.85 | 0.008 | 3.95 | 74.7 | |
| Mutton | 11.86 (8.64, 16.07) | 0.000 | 0.62 | 0.431 | 0.62 | 0.0 | |
| Pork | 12.59 (8.99, 17.35) | 0.000 | 0.98 | 0.322 | 0.98 | 0.0 | |
| Chicken | 13.53 (10.93, 16.64) | 0.000 | 0.65 | 0.721 | 0.33 | 0.0 | |
| Farm | Milk | 10.76 (4.03, 25.71) | 0.000 | 18.81 | 0.001 | 9.41 | 89.4 |
†The estimate was based on one study.