Table 2.

Prevalence of pathogens in raw meat

Type of meat	Prevalence of pathogens (%)
	S. aureus	E. coli	Salmonella spp.	Shigella spp.	Vibrio spp.	P. aeruginosa
Chicken (n = 15)	53.33	66.6	60	4	0	46.66
Pork (n = 15)	73.33	60	10	0	2	40
Buffalo (n = 10)	80	40	20	2	2	40
Goat (n = 10)	70	46.7	33.3	0	2	33.33
Total (N = 50)	68	54	34	6	6	40
P-value	0.501	0.527	0.047	0.346	0.674	0.708