Table 5.
Frequency of fruits and vegetables contaminated with 3GC-resistant Gram-negative bacteria according to usual consumption mode.
| Usual consumption mode | Number of samples | Number of positive samples | Frequency of contamination | 95% CI |
|---|---|---|---|---|
| Rawa | 158 | 27 | 17% | [11.14–22.86%]$ |
| Cookedb | 28 | 11 | 39% | [21.1–57.7%]# |
| Raw/Cookedc | 305 | 46 | 15% | [10.99–19.01%]$ |
a
Fruits or vegetables considered usually eaten raw: cucumber, date, prickly pear, lettuce, nectarine, walnut, watermelon, peach, pear, apple, grape.
b
Fruits or vegetables considered usually eaten cooked: beet, chard, courgette, fennel, turnip.
c
Fruits or vegetables indifferently eaten raw or cooked: garlic, carrot, celery, mint, onion, parsley, chili, pepper, tomato.
#,$
Values followed by different signs were found significantly different by Chi2 test (Supplementary Table 3).