Table 2 Proportion of E. coli and ESBL-producing E. coli isolated from retail meat samples and retail shop workers
Source | Sampling site | Number examined | No. of E. coli positive (%) | No. of ESBL positive E. coli (%) | Phylogenetic group | |
|---|---|---|---|---|---|---|
A | B1 | |||||
Chickens | Breast meat | 50 | 17 (34%) | 10 (58.8%) | 0 | 10 (100%) |
Ducks | Breast meat | 50 | 11 (22%) | 9 (81.8%) | 0 | 9 (100%) |
Turkey | Breast meat | 50 | 9 (18%) | 5 (55.6%) | 0 | 5 (100%) |
Beef | Cube meat | 50 | 27 (54%) | 13 (48.1%) | 0 | 13 (100%) |
Camel | Cube meat | 50 | 13 (26%) | 8 (61.5%) | 0 | 8 (100%) |
Workers | Hand swabs | 50 | 11 (22%) | 9 (81.8%) | 0 | 9 (100%) |
Stool swabs | 50 | 24 (48%) | 11 (45.8%) | 4 (36.4%) | 7 (63.6%) | |
Total | 350 | 112 (32%) | 65 (58%) | 4 (6.2%) | 61 (93.8%) | |