Table 4.

Prevalence of L. monocytogenes in food of animal origin in different areas of Ethiopia.

Sample type	No. of examined	No. of positive (prevalence)	Source
Mutton swab	768	29 (3.8)	Mulu and Pal [107]; Addis Ababa
Cutting table	45	4 (8.9)
Hook	20	0 (0)
Knife	40	3 (7.5)
Total	873	36 (4.1)
Raw meat	60	4 (6.6)	Garedew et al. [110]; Gondar town
Minced beef	25	3 (12)
Fish meat	50	3 (6)
Pizza	24	2 (8.3)
Pasteurized milk	50	0 (0)
Raw milk	50	2 (4)
Cottage cheese	40	0 (0)
Ice cream	20	3 (15)
Cream cakes	65	7 (10.7)
Total	384	24 (6.25)
Raw meat	—	4/59 (6.8)	Derra et al. [105]; area of Addis Ababa
Raw milk	—	2/59 (3.4)
Cottage cheese	—	1/59 (1.7)
Cream cake	—	3/59 (5.1)
Total	240	10 (4.1)
Cottage cheese	100	1 (1)	Gebretsadik et al. [123]; Addis Ababa
Raw beef	76	2 (2.6)
Raw milk	100	13 (13)
Liquid whole egg	115	5 (4.3)
Total	391	21 (5.4)
Minced beef	61	1 (1.63)	Molla et al. [108]; Addis Ababa
Chicken	52	1 (1.9)
Fish	43	1 (2.3)
Pork	53	4 (7.5)
Cottage cheese	61	0 (0)
Ice cream	46	9 (19.6)
Total	316	16 (5.1)
Raw milk	343	7 (2.04)	Seyoum et al. [122]; Central Highlands of Ethiopia
Pasteurized milk	65	13 (20)
Yogurt	20	1 (5)
Cheese	15	4 (26.7)
Total	443	25 (5.6)