Table 2 The frequency rates of virulence factors among 100 Salmonella Enteritidis isolates in meat and egg samples
Virulence factor | Total (n = 100) n (%) | Meat (n = 49) n (%) | Egg (n = 51 ) n (%) | P-value n (%) |
|---|---|---|---|---|
slyA | 11 (11.0) | 5 (10.2) | 6 (11.8) | > 0.999 |
traT | 30 (30.0) | 15 (30.6) | 15 (29.4) | > 0.999 |
phoPQ | 40 (40.0) | 23 (46.9) | 17 (33.3) | 0.221 |
sopB | 9 (9.0) | 4 (8.2) | 5 (9.8) | > 0.999 |
sty | 22 (22.0) | 10 (20.4) | 12 (23.5) | 0.811 |