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