Table 4.

Occurrence of Salmonella positive indigenous foods and their source

Foods samples	N	Percentage of sample test positively for Samonella presence (%)	Percentage of sample test positively for IpaB gene presence (%)
Ayaga m’ombolo before cooking	6	1 (16.66%)	1 (16.66%)
Ayaga m’ombolo after cooking	6	–	–
Atanga stick before heating	9	–	–
Atanga stick after heating	9
Soukoutê	9	–	–
Cassava dough before cooking	24	–	–
Litoki	6	2 (33.33%)	2 (33.33%)
Mfourn	12	2 (16.66%)	2 (16.66%)
Liwaye	6	–	–
Atchrougou	12	–	–
Poisson salé	12	10 (83.33%)	7 (58.33%)
Poisson fumé	12	8 (66.66%)	4 (33.33%)
Bogou	12	–	–
Total	123	23 (18.69%)	16 (13.01%)