TABLE 4.

Prevalence^a of XHR^b phenotype among E. coli isolates

Source of isolate	% found inh:					Totalc
	Feces	Skin	Preintervention carcass	Final carcass	Finished product
Beef	NA	NA	NA	NA	13.6	13.6Pe
Veal	NA	NA	9.5	NA	2.2	9.2QS
Sheep	NA	0	40g	1.6	NA	2.3R
Pork	17.3	7.6	18.2	11.1	9	10.6QS
Totald	17.3Vf	7.3WX	10.1WXZ	1.8Y	12.6WZ	10.3

^aPrevalence is calculated as percentage of E. coli isolates that screened positive.

^bE. coli isolates surviving 60°C for 20 min are considered extreme heat resistant (XHR).

^cPrevalence of XHR phenotype in meat animal types.

^dPrevalence of XHR phenotype in meat processing stages.

^eXHR prevalence among meat animal types in a column with the same subscript letter are not significantly different (P > 0.05).

^fXHR prevalence among meat processing stages in a row with the same subscript letter are not significantly different (P > 0.05).

^gXHR prevalence in finished lamb product is significantly different (P < 0.0001) compared to those from other meat processing stages of lamb.

^hNA, data not available due to lack of samples.