TABLE 3.
Prevalence of Campylobacter, E. coli, and Salmonella in meat products from four supermarket chains
| Supermarket chain | No. of samplesa | No. (%) of samples positive forb:
|
||
|---|---|---|---|---|
| Campylobacter | E. coli | Salmonella | ||
| A | 473 (413) | 85 (20.6) A | 99 (20.9) A | 16 (3.4) A |
| B | 190 (152) | 33 (21.7) A | 43 (22.6) A | 3 (1.6) A |
| C | 116 (108) | 31 (28.7) B | 21 (18.1) A | 3 (2.6) A |
| D | 46 (46) | 15 (32.6) B | 13 (28.3) B | 0 (0) A |
| Total | 825 (719) | 164 (22.8) | 179 (21.7) | 25 (3.0) |
a
The numbers in parentheses are the numbers of samples analyzed for Campylobacter.
b
Values in the same column followed by different letters are significantly different (P < 0.05).