Table 5.

Comparison of results for individual microbiological parameters obtained from 234 samples of pâté collected at catering or retail and of borderline or unsatisfactory microbiological quality

	Number of samples
	Catering (n = 128)		Retail, supermarkets (n = 51)		Other retail (n = 55)
	B	U	B	U	B	U
B. cereus/g	6	1	0	0	2	0
Other Bacillus spp.	8	0	8	0	6	0
C. perfringens	2	0	0	0	0	0
L. monocytogenes*	1†	1‡	0	0	1‡	0
S. aureus	6	0	2	0	0	0
E. coli	11	3	0	0	0	0
Enterobacteriaceae	49	21	9	12	11	7
ACC	63	26	33	6	31	17

B, borderline; U, unsatisfactory.

^*Four samples with L. monocytogenes and five with other Listeria spp. recovered at <20 cfu/g were in-house produced and recovered from catering. Three samples contaminated with L. monocytogenes at <20 cfu/g and collected at retail were all pre-packaged and manufactured in Belgium: The four samples from retail contaminated with other Listeria spp. at <20 cfu/g three were from supermarkets and one was from a butcher.

^†Produced in-house.

^‡Pre-packed and produced in another EU Member State.