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Table 3 Subgroup analysis of bacterial prevalence in meat samples based on the slaughtered animals

From: The prevalence and antimicrobial resistance profiles of bacterial isolates from meat and meat products in Ethiopia: a systematic review and meta-analysis

Bacteria Bacterial prevalence, proportion (95% CI)
Animals
Beef Sheep Goat Pig Fish Chicken Other
E. coli O157:H7 0.06 (0.04, 0.08) 0.06 (0.01, 0.01) 0.03 (0.02, 0.05) 0.21 (0.04, 0.07)
Salmonella spp. 0.10 (0.06, 0.12) 0.06 (−0.03, 0.14) 0.18 (0.13, 0.22 0.11 (0.07, 0.16) 0.02 (0.00, 0.05 0.14 (0.10, 0.19)
Staphylococcus spp. 0.21 (0.10, 0.32) 0.22 (0.07, 0.37)
L. monocytogenes 0.04 (0.02, 0.07 0.04 (0.00, 0.07)
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