Table 5. Percentage of suspected isolates yielded on different selective cultures in whole muscle meat samples.
| Whole muscle samples | Parameters | ||||
|---|---|---|---|---|---|
| Vibrio spp. % | Enterococci spp. % | Bacillus spp. % | Staphylococci spp. % | Total % | |
| Beef | (5/10) 50 | (12/17) 71 | (3/10) 30 | (3/15) 20 | (23/52) 44.2 |
| Chicken meat | (5/9) 56 | (11/12) 92 | (3/9) 33 | (4/10) 40 | (23/40) 57.5 |
| Camel meat | (3/9) 33 | (13/22) 59 | (7/22) 32 | (5/21) 24 | (28/74) 37.8 |
| Shrimp | (11/21) | 52 (3/6) 50 | – | (0/4) 0 | (14/31) 45.2 |
| Clam | (4/5) 80 | (0/4) 0 | – | (1/4) 25 | (5/13) 38.5 |
| Fish | (12/21) 57 | (5/13) 38 | – | (0/11) 0 | (17/45) 37.7 |
| Total % | (40/75) 53.3 | (44/74) 59.5 | (13/41) 31.7 | (13/73) 20.3 | |