Table-3.
Source wise prevalence of Salmonella spp.
| Source of samples | Meat samples | Environmental swab samples | Total no of positive sample | |||
|---|---|---|---|---|---|---|
| Chevon | Mutton | Butchers’ hands | Knives | Log | ||
| Shop 1 | 1 (3.57) | 1 (3.57) | 1 (20.00) | ND | ND | 3 (4.22) |
| Shop 2 | 1 (3.57) | 3 (10.71) | ND | ND | ND | 4 (5.63) |
| Shop 3 | 2 (7.14) | 1 (3.57) | ND | 1 (20.00) | ND | 4 (5.63) |
| Shop 4 | ND | 2 (7.14) | ND | ND | ND | 2 (2.82) |
| Total | 4 (3.57) | 7 (6.25) | 1 (5.00) | 1 (5.00) | ND | 13 (4.58) |
Note: Figures in parenthesis indicate percentage, ND=Not detected