From: Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal
Type of meat | Prevalence of pathogens (%) | |||||
---|---|---|---|---|---|---|
S. aureus | E. coli | Salmonella spp. | Shigella spp. | Vibrio spp. | P. aeruginosa | |
Chicken (n = 15) | 53.33 | 66.6 | 60 | 4 | 0 | 46.66 |
Pork (n = 15) | 73.33 | 60 | 10 | 0 | 2 | 40 |
Buffalo (n = 10) | 80 | 40 | 20 | 2 | 2 | 40 |
Goat (n = 10) | 70 | 46.7 | 33.3 | 0 | 2 | 33.33 |
Total (N = 50) | 68 | 54 | 34 | 6 | 6 | 40 |
P-value | 0.501 | 0.527 | 0.047 | 0.346 | 0.674 | 0.708 |