| Percentage (%) of positive samples (Range of bacterial counts detected in positive samples, log CFU/g) | |||
---|---|---|---|---|
 | L. monocytogenes | B. cereus | E.coli | S. aureus |
Salad bar ingredients | ||||
 Seafood | 44.1% (15/34) | 2.9% (1/34) | 2.9% (1/34) | 0% (0/34) |
 |  | (2.0 log CFU/g) | (3.4 log CFU/g) |  |
 Poultry & eggs | 0% (0/32) | 6.3% (2/32) | 6.3% (2/32) | 3.1% (1/32) |
 |  | (2.7 log CFU/g) | (1.6 – 1.8 log CFU/g) | (1.9 log CFU/g) |
 Dressing | 0% (0/34) | 2.9% (1/34) | 0% (0/34) | 0% (0/34) |
 |  | (2.3 log CFU/g) |  |  |
 Pasta, rice & couscous | 0% (0/34) | 0% (0/34) | 5.9% (2/34) | 0% (0/34) |
 |  |  | (2.0 – 2.5 CFU/g) |  |
 Vegetable | 0% (0/33) | 0% (0/33) | 0% (0/33) | 6.1% (2/33) |
 |  |  |  | (3.2 log CFU/g) |
 Cheese | 0% (0/31) | 0% (0/31) | 0% (0/31) | 0% (0/31) |
Pre-packed salads | ||||
 Pasta, rice& couscous salads | 0% (0/30) | 33.3% (10/30) | 0% (0/30) | 0% (0/30) |
 |  | (2.0 – 2.7 log CFU/g) |  |  |
 Vegetable salads | 0% (0/44) | 15.9% (7/44) | 2.3% (1/44) | 0% (0/44) |
 |  | (2.0 – 3.6 log CFU/g) | (1.7 log CFU/g) |  |
 Chicken salads | 6.3% (2/32) | 3.1% (1/32) | 3.1% (1/32) | 0% (0/32) |
 |  | (2.0 log CFU/g) | (1.0 log CFU/g) |  |
 Pre-packed dressing | 0% (0/37) | 0% (0/37) | 0% (0/37) | 0% (0/37) |
Smoked salmon | ||||
 Unsealed items displayed at salad barsa | 86.7% (13/15) | 6.7% (1/15) | 0% (0/15) | 0% (0/15) |
(<1.0 – 4.9 log CFU/g)b | (2.5 log CFU/g) |  |  | |
 Pre-packed items at Supermarkets | 21.6% (37/171) | 1.8% (3/171) | 0% (0/171) | 0% (0/171) |
(<1.0 – 5.4 log CFU/g)c | (2.5 – 3.4 log CFU/g) |  |  |