Table 3.
Prevalence of Campylobacter species in food of animal origin in different parts of Ethiopia.
| Sample type | No. of examined | Number of positive (prevalence) | Source | ||
|---|---|---|---|---|---|
| C. jejuni | C. coli | Total | |||
| Sheep carcass | 218 | 17 (7) | 6 (2.8) | 23 (10.6) | Woldemariam et al. [87]; Debre Zeyit area, Ethiopia |
| Goat carcass | 180 | 12 (6.7) | 5 (2.8) | 17 (9.4) | |
| Total | 398 | 29 (7.3) | 11 (2.76) | 40 (10) | |
|
| |||||
| Beef | 227 | 12 (5.3) | 2 (0.9) | 14 (6.2) | Dadi and Asrat [89]; Addis Ababa and Debre Zeyit |
| Mutton | 114 | 10 (8.8) | 2 (1.7) | 12 (10.5) | |
| Chevon | 92 | 5 (5.4) | 2 (2.2) | 7 (7.6) | |
| Pork | 47 | 1 (2.1) | 2 (4.3) | 3 (6.4) | |
| Chicken | 60 | 11 (18.3) | 1 (1.7) | 12 (20) | |
| Total | 540 | 39 (7.2) | 9 (1.7) | 48 (8.9) | |
|
| |||||
| Beef | 384 | 28 (7.3) | 8 (2.1) | 36 (9.4) | Faris [28]; Addis Ababa |
| Carcass swab (mutton) | 70 | 14 (20) | 1 (1.4) | 15 (21.4) | Chanyalew et al. [100]; Debre Birhan |