Table 1 Prevalence of different foodborne pathogens in raw kebab and hamburger samples
Bacteria | Kebab (n = 50) | Hamburger (n = 50) |
|---|---|---|
No. of positive samples | No. of positive samples | |
S. aureus | 18 (36%) | 11 (22%) |
E. coli | 35 (70%) | 24 (48%) |
Salmonella spp. | 29 (58%) | 5 (10%) |
L. monocytogenes | 25 (50%) | 11 (22%) |