Table 1.

Detection of virulence genes in meat and processed meat products according to the type of foodstuff analyzed.

Foodstuff		Number of tested samples	Positive for stx1 and/or stx2	Positive for stx1 and/or stx2 with eae	Positive for one or more serogroups
Fresh meat pork sausages		213	15	26	27
Minced meat and processed meat products	Poultry	208	1	3	3
	Other animal species	268	18	17	15
Total (%)		689	34 (4.93)	46 (6.68)	45 (6.53)

The number of samples resulted positive at least at one serogroup is also reported.