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Prevalence of Campylobacter, E. coli, and Salmonella in retail raw meats
| Meat | No. of samplesa | No. (%) of samples positive for:
|
||
|---|---|---|---|---|
| Campylobacter | E. coli | Salmonella | ||
| Chicken | 212 (184) | 130 (70.7) | 82 (38.7) | 9 (4.2) |
| Turkey | 194 (172) | 25 (14.5) | 23 (11.9) | 5 (2.6) |
| Pork | 209 (181) | 3 (1.7) | 34 (16.3) | 7 (3.3) |
| Beef | 210 (182) | 1 (0.5) | 40 (19.0) | 4 (1.9) |
| Total | 825 (719) | 159 (22.1) | 179 (21.7) | 25 (3.0) |
The numbers in parentheses are the numbers of samples analyzed for Campylobacter.
