Table 4 Subgroup analysis of the prevalence of bacterial isolates in meat by sample source
Bacteria | Bacterial prevalence, proportion (95% CI) | ||
|---|---|---|---|
Sample Source | |||
Abattoir | Butcher | Market | |
E. coli O157:H7 | 0.05 (0.03, 0.07) | 0.06 (0.02, 0.09) | 0.08 (0.04, 0.12) |
Salmonella spp. | 0.06 (0.03, 0.09) | 0.36 (0.26, 0.44) | 0.11 (0.06, 0.16) |
Staphylococcus spp. | 0.21 (0.01, 0.40) | 0.20 (0.16, 0.24) | 0.22 (0.07, 0.37) |
L. monocytogenes | 0.02 (0.00, 0.04) | 0.06 (0.03, 0.07) | 0.04 (0.02, 0.07) |