Table 4.
The occurrence of ESBL- producing Enterobacteriaceae isolated from retail foods in China.
| Product category | Total tests | ESBL isolates (No.) | ESBL isolates (%) |
|---|---|---|---|
| Raw meat | 131 | 23 | 17.6 |
| Chicken | 42 | 10 | 23.8 |
| Duck | 23 | 4 | 17.4 |
| Pork | 51 | 7 | 13.7 |
| Beef | 15 | 2 | 13.3 |
| Aquatic products | 97 | 9 | 9.3 |
| Marine food product | 40 | 3 | 7.5 |
| Freshwater aquatic product | 57 | 6 | 10.5 |
| Frozen food | 70 | 23 | 32.9 |
| Frozen chicken-meat | 40 | 17 | 42.5 |
| Frozen pork | 3 | 1 | 33.3 |
| Frozen pasta | 19 | 4 | 21.1 |
| Frozen sheep-meat | 7 | 1 | 14.3 |
| Frozen beef | 1 | 0 | 0 |
| Raw vegetables | 30 | 4 | 13.3 |
| Cucumber | 8 | 2 | 25.0 |
| Tomato | 5 | 1 | 20.0 |
| Coriander | 6 | 1 | 16.7 |
| Lettuce | 11 | 0 | 0 |
| RTE food | 72 | 8 | 11.1 |
| Cold noodles in sauce | 11 | 3 | 27.3 |
| Brine-soaked chicken | 10 | 2 | 20.0 |
| Cold vegetable dish in sauce | 7 | 1 | 14.3 |
| Brine-soaked duck | 8 | 1 | 12.5 |
| Roast duck | 12 | 1 | 8.3 |
| Brine-soaked pork | 14 | 0 | 0 |
| Roast pork | 4 | 0 | 0 |
| Roast chicken | 3 | 0 | 0 |
| Brine-soaked beef | 2 | 0 | 0 |
| Milk | 1 | 0 | 0 |
| Mushroom | 29 | 5 | 17.2 |
| Total | 429 | 72 | 16.8 |