Table 2. Prevalence of Clostridium difficile in beef and chicken meat products.
Sample type | Number of samples collected | Number of C. difficile positive samples |
---|---|---|
Ground beef | 31 | 0 |
Chicken breast | 27 | 0 |
Meat ball | 18 | 1 |
Cooked meat döner | 12 | 1 |
Cooked chicken döner | 7 | 0 |
Salami | 4 | 0 |
Frankfurter | 1 | 0 |
Bacon | 1 | 0 |
Total | 101 | 2 (1.98%) |