TABLE 1.

Number of E. coli isolates by meat production systems and processing stages

Meat production system	No. found in:					Total	Source of strain or reference(s)
	Fecesb	Hide, pelt, or skinc	Preintervention carcassd	Final carcasse	Finished productf
Beef	0	0	0	0	1,548	1,548	25, 26, 31
Pathogenic					901a	901
Nonpathogenic					647	647
Veal	0	0	948	0	46	994	27
Pathogenic			763		26a	789
Nonpathogenic			185		20	205
Sheep	0	14	10	487	0	511	28
Pathogenic		14	10	484		508
Nonpathogenic		0	0	3		3
Pork	243	475	33	9	310	1,070	29, 32, this study
Pathogenic	21	448	33	9	1a	512
Nonpathogenic	222	27	0	0	309	558
Total	243	489	991	496	1,904	4,123
Pathogenic	21	462	806	493	928a	2,710
Nonpathogenic	222	27	185	3	976	1,413

^aIsolates possessing stx and/or eae genes are considered to have a pathogenic background.

^bFecal samples of preharvest and harvest animals.

^cSkin/hide of preharvest and exsanguinated animals before antimicrobial interventions.

^dCarcass after exsanguinated animals were skinned and eviscerated but before any antimicrobial interventions.

^eCarcass after antimicrobial interventions and chilling.

^fFinal carcass further handled and fabricated to produce consumer-ready products.