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. 2019 Mar 20;39(8):1796–1811. doi: 10.1111/risa.13310

Table II.

The Total Number of Salmonella Subtypes and the Total Number of Unique Subtypes Derived from Domestic (dom.) and Imported (imp.) Sources

Source of Exposure Unique Subtypes Total Number of Subtypes
Chicken (dom.) 2 6
Turkey (dom.) 1 5
Beef (dom.) 9 28
Pork (dom.) 4 16
Chicken (imp.) 9 22
Turkey (imp.) 10 19
Beef (imp.) 3 11
Pork (imp.) 16 27