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Table 1 Prevalence of different foodborne pathogens in raw kebab and hamburger samples

From: Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study

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%)