Table 5.

Prevalence of E. coli in food of animal origin in different areas of Ethiopia.

Sample type	No. of examined	Number of positive (prevalence)		Source
		E. coli	E. coli O157:H7
Beef	113	35 (30.97)	3 (2.65)	Taye et al. [132]; Harumaya
Beef	128	—	17 (13.3)	Bekele et al. [133]; Addis Ababa
Mutton	128	-	12 (9.4)
Chevon	128		10 (7.8)
Total	384	-	39 (10.2%)
Raw cow milk	380	129 (33.9)	11 (2.9)	Disassa et al. [23]; Asosa town
Cheese	35	14 (40)	2 (5.71)	Bedasa et al. [17]; Bishoftu town, Central Ethiopia
Raw milk	25	8 (32)	3 (12)
Pasteurized milk	40	0 (0)	0 (0)
Yogurt	35	9 (25.71)	0 (0)
Meat	65	9 (13.84)	2 (3.07)
Total	200	40 (20)	7 (3.5)
Beef	250	—	20 (8)	Hiko et al. [136]; Debre Zeyit and Modjo
Mutton	243	—	6 (2.5)
Chevon	245	—	5 (2)
Total	738	—	31 (4.2)
Carcass swab	150	—	14 (9.33)	Haile et al. [29]; Jimma town
Carcass swab	110	—	5 (4.5)	Beyi et al. [141]; central Ethiopia
Cutting board swab	110	—	4 (3.6)
Fecal sample	370	—	7 (1.89)	Abdissa et al. [139]; Addis Ababa and Debre Birhan cities
Skin swab	370	—	2 (0.54)
Intestinal mucosal swab	370	—	3 (0.81)
Carcass internal swab	370	—	2 (0.54)
Carcass external swab	370	—	0 (0)
Environmental swabs	62	—	0 (0)
Cutting board	125	—	1 (0.8)