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Prevalence and level of Cronobacter spp. in different foods.
| Food | Prevalence rate (%) | MPN value (MPN/g) |
||
|---|---|---|---|---|
| MPN < 10 (%) | 10 ≤ MPN < 110 (%) | 110 ≤ MPN (%) | ||
| Lettuce | 26/87 (29.89) | 17/26 (65.38) | 3/26 (11.54) | 6/26 (23.08) |
| Coriander | 47/89 (52.81) | 30/47 (63.83) | 8/47 (17.02) | 9/47 (19.15) |
| Tomato | 13/104 (12.50) | 11/13 (84.62) | 0/13 (0) | 2/13 (15.38) |
| Cucumber | 36/123 (29.27) | 30/36 (83.33) | 3/36 (8.33) | 3/36 (8.33) |
| Total | 122/403 (30.27) | 88/122 (72.13) | 14/122 (11.78) | 20/122(16.39) |
