Table 1.
Salmonella serovars and number of pulsed field gel electrophoresis profiles detected on pig carcasses and food contact surfaces at cutting lines in an Italian slaughterhouse.
| Serovar | Carcasses (n) | FCSs (n) | PFGE profiles (n) |
|---|---|---|---|
| S. enterica 4,[5],12:i:- | 7 (43.75) | - | 2 |
| S. Rissen | 5 (31.25) | - | 2 |
| S. Derby | 2 (12.50) | 3 (75.0) | 4 |
| S. Bovismorbificans | 2 (12.50) | - | 1 |
| S. Livingstone | - | 1 (25.0) | 1 |
| Total | 16/90 (17.8) | 4/21 (19.1) | 10 |
FCSs, food contact surfaces; PFGE, pulsed field gel electrophoresis. Values in brackets are expressed as percentage.