Table 2.
Distribution of the serotypes of 76 Salmonella isolates in retail food from different sources.
| Origins | Ratio of Different Serotypes (%) | ||||
|---|---|---|---|---|---|
| Enteritidis | Typhimurium | Braenderup | Newport | Not Identified | |
| Meat (n = 36) | 36.1 (13/36) | 8.3 (3/36) | 33.3 (12/36) | 5.6 (2/36) | 16.7 (6/36) |
| Chicken meat | 43.3 (13/30) | 3.3 (1/30) | 30.0 (9/30) | 6.7 (2/30) | 16.7 (5/30) |
| Pork | 0.0 (0/6) | 33.3 (2/6) | 50.0 (3/6) | 0.0 (0/6) | 16.7 (1/6) |
| Fresh eggs (n = 40) | 0.0 (0/40) | 100.0 (40/40) | 0.0 (0/40) | 0.0 (0/40) | 0.0 (0/40) |
| Total (n = 76) | 17.1 (13/76) | 56.6 (43/76) | 15.8 (12/76) | 2.6 (2/76) | 7.9 (6/76) |