Table 1. Frequency of STEC isolated by food commodity.
| Commodities | No. strains | % |
|---|---|---|
| Spinach | 88 | 31.88 |
| Flour | 59 | 21.38 |
| Lettuce | 35 | 12.68 |
| Cilantro (coriander) | 32 | 11.59 |
| Cheese | 9 | 3.26 |
| Leafy greens | 8 | 2.90 |
| Kale | 7 | 2.54 |
| Basil | 6 | 2.17 |
| Pepper | 6 | 2.17 |
| Alfalfa sprouts | 3 | 1.09 |
| Cantaloupe | 3 | 1.09 |
| Parsley | 3 | 1.09 |
| Tomatoes | 3 | 1.09 |
| Creamy soy Nut butter | 2 | 0.72 |
| pizza dough dry mix | 2 | 0.72 |
| sprouts | 2 | 0.72 |
| Almond | 1 | 0.36 |
| oats animal feed | 1 | 0.36 |
| Celery | 1 | 0.36 |
| Clover sprouts | 1 | 0.36 |
| cucumbers | 1 | 0.36 |
| animal feed | 1 | 0.36 |
| enviromental | 2 | 0.72 |
| Total | 276 | 100.00 |
The stx-negative strains were eliminated from this analysis.