Table 1. Overview of the national food surveillance sampling plan and the number of samples tested for Clostridioides difficile, Slovenia, 2015–2017.

Food type	Description	2015		2016		2017
		All tested samples (n)	Samples tested for C. difficile (n)	All tested samples (n)	Samples tested for C. difficile (n)	All tested samples (n)	Samples tested for C. difficile (n)
Animal origin
All types		345	119	363	130	462	87
Raw beef or/and pork	Minced meat and meat preparations	60	59	60	60	60	20
Raw poultry meat	Raw poultry meat and meat preparations, ducks	60	60	70	70	110	50
Seafood	Live bivalve molluscs (mussels, clams) and cooked crustaceans	10	0	21	0	22	17
Ready-to-eat meat products	Salami and sausages (fermented, dried, smoked), minced lard, other meat products	70	0	60	0	50	0
Milk and milk products	Raw milk and cheese (bovine, ovine, goat)	90	0	85	0	85	0
Fish and fish products	Fish pate; smoked, canned and raw fish	55	0	67	0	35	0
Eggs		0	0	0	0	100	0
Non-animal origin a
All types		335	NA	335	48	355	50
Vegetables	Ready-to-eat salads (from mixed vegetables, leaf salads, tomatoes, cucumbers)	70	NA	70	28	60	30
	Raw vegetables (leaf salads, root vegetables)	0	NA	20	20	20	20
	Sprouts, sprout seeds	15	NA	20	0	15	0
Fruit	Ready-to-eat fruit	10	NA	20	0	20	0
	Berries	10	NA	10	0	10	0
Nuts		20	NA	0	0	40	0
Ice cream		30	NA	50	0	20	0
Herbs, spices		10	NA	25	0	30	0
Ready-to-eat food	Confectionery	60	NA	40	0	40	0
	Sandwiches	40	NA	40	0	30	0
	Other ready-to-eat food	70	NA	40	0	70	0

NA: not applicable.

^a The national C. difficile surveillance programme of vegetables started in 2016.