Table 55.
Meat from Danish pigs | Units tested | No. positive for MRSA | % positive for MRSA | |
---|---|---|---|---|
Processed meat | Conventional | 34 | 22 | 65 |
Organic | 30 | 9 | 30 | |
Total | 64 | 31 | 48 | |
Fresh meat | Conventional | 128 | 56 | 44 |
Organic | 67 | 22 | 33 | |
Total | 195 | 78 | 40 |
Source: Danish Veterinary and Food Authority, 2016 Final report on MRSA in pork (in Danish). https://www.foedevarestyrelsen.dk/SiteCollectionDocuments/Pressemeddelelser/2016/Slutrapport%20MRSA%20i%20Svinek%C3%B8d%202016.pdf
Table 55.
Meat from Danish pigs | Units tested | No. positive for MRSA | % positive for MRSA | |
---|---|---|---|---|
Processed meat | Conventional | 34 | 22 | 65 |
Organic | 30 | 9 | 30 | |
Total | 64 | 31 | 48 | |
Fresh meat | Conventional | 128 | 56 | 44 |
Organic | 67 | 22 | 33 | |
Total | 195 | 78 | 40 |
Source: Danish Veterinary and Food Authority, 2016 Final report on MRSA in pork (in Danish). https://www.foedevarestyrelsen.dk/SiteCollectionDocuments/Pressemeddelelser/2016/Slutrapport%20MRSA%20i%20Svinek%C3%B8d%202016.pdf