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.