Table 8. Number of pathogenic microorganisms in whole muscle meat identified by PCR technique.

Total	Meat products													Pathogenic microorganisms
	Clam	Fish	Shrimp	Camel meat	Chicken meat	Chicken liver	Ground chicken	Chicken kebab	Chicken burger	Beef sausage	Beef kebab	Ground beef	Beef burger
35				9+	++			6+	10+		3+	++	3+	Bacillus cereus/thuringensis/subtilis
22			+	3+	7+	++			++	+	+	++	3+	Escherichia spp.
23			+	3+	7+	++			++	+	+	3+	3+	Shigella spp./Shigella flexneri
2											+		+	Enterococcus spp.
2									++					Enterococcusspp./Lactobacillus spp./Lactococcus lactis subsp.lactis
2							++							E.faecalis/faecium/Lactobacillus plantarum/lactis
2													++	Cronobacter sakazakii, Cronobacter spp.
19			+	4+	++	++			8+				+	S.aureus subsp aureus
3									3+					Staphylococcus warneri/pasteuri
2				++										Staphylococcus xylosus/saprophyticus
8				+					+	++		++	+	Salmonella enterica subsp enteric
4		4+												Aeromonas spp.
2			+	+										Aeromonas veronii/hydrophila
12	5+	4+	+	++										Vibrio spp.
3		3+												Vibrio paraheamolyticus
4		4+												Vibrio olivaceus
143	5	15	5	25	18	6	2	6	28	4	6	7	14	Total

+ = number of identified microorganisms.