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Table 4 Subgroup analysis of the prevalence of bacterial isolates in meat by sample source

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)
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)