. 2019 Nov 28;51(1):335–345. doi: 10.1007/s42770-019-00188-x

Table 3.

Distribution of chicken samples positive for Salmonella sp., considering the type of cut analyzed

Type of cut	Samples with Salmonella sp./analyzed samples	Samples with Salmonella sp. (%)
Wing^a	28/71	39.4*
Fried chicken	17/54	31.5*
Breast^b	33/103	32*
Leg^c	17/72	23.6*
Total	300	-

^aMiddle of wing, drumstick, and whole wing

^bBreast filet, filet, and whole breast

^cChicken thigh, chicken upper leg, and whole leg

*Indicates that there was no statistical difference in the comparison between the number of positive samples by the chi-square test at 5% probability