Table 2.
Distribution of B. cereus group isolates coming from tunisian food samples according to the phylogenetic group classification defined by Guinebretière et al. (2008).
| Food sample | Number of B. cereus group isolates | Phylogenetic group | |||
|---|---|---|---|---|---|
| II | III | IV | V | ||
| Cooked food | 42 | 4 | 28 | 9 | 1 |
| Fresh-cut vegetables | 5 | 1 | 2 | 2 | 0 |
| Pastry products | 37 | 1 | 20 | 16 | 0 |
| Dairy products | 4 | 0 | 4 | 0 | 0 |
| Spices | 17 | 2 | 6 | 9 | 0 |
| Canned products | 9 | 0 | 8 | 1 | 0 |
| Cereal products | 23 | 3 | 11 | 8 | 1 |
| Raw poultry meat | 8 | 2 | 6 | 0 | 0 |
| Cooked poultry meat | 18 | 0 | 12 | 6 | 0 |
| Seafood products | 11 | 0 | 9 | 0 | 2 |
| Total | 174 | 13 | 106 | 51 | 4 |