Table 2.

Prevalence of P. aeruginosa in different types of meat.

Sort	Location	Meat type	No. of tested samples	No. of positive samples	Infection rate	Author
Retails	Cairo and Giza	Fresh minced meat resh sausage frozen beef burger	Fresh minced meat (n = 45), resh sausage (n = 30), frozen beef burger (n = 30)	Fresh minced meat (n = 32), fresh sausage (n = 13), frozen beef burger (n = 8)	Fresh minced meat: 71.11%, fresh sausage: 43.33% frozen beef burger: 26.67%	Amal et al. (2014)
	Mosul	Beef Mutton chicken	Beef (n = 50), mutton (n = 50), chicken (n = 50)	Beef (n = 23), mutton (n = 11), chicken (n = 19)	Beef: 46%, mutton: 22%, chicken: 38%	Tahr and Hasan (2022)
	Nigeria		100	3	3%	Alimi et al. (2022)
	Alborz province	Meat and meat product	370	29	7.83%	Rezaloo et al. (2022)
	Hong Kong, China	Pork and chicken	Chicken (n = 8), pork (n = 8)	Chicken (n = 5), Pork (n = 3)	Chicken:63%, pork: 38%	Wong et al. (2015)
	Deonar abattoir, Mumbai	Sheep/goat	116	11	10.2	Bhandare et al. (2007)
Abattoirs	Deonar abattoir, Mumbai	Sheep/goat	96	17	18%	Bhandare et al. (2007)
	Mazandaran and Golestan province, Iran	Raw meat and carcass surface swab	550	57	8.54%	Poursina et al. (2022)
	Egypt	Camel meat	200	45	22.5%	Elhariri et al. (2017)