Shiga toxin-producing E. coli (STEC) → positive → beef and pork carcasses
beef_percentage: 5.4%pork_percentage: 4.8%
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
coliform bacteria → isolated → beef and pork carcasses
prevalence: 22.4% of beef and 42.0% of pork
“Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively”
generic E. coli → recovered → beef and pork carcasses
prevalence: 14.6% of beef and 33.7% of pork
“Generic E. coli were recovered from 14.6% of beef and 33.7% of pork carcass samples”
coliform bacteria → isolated → beef and pork carcasses
beef_percentage: 22.4%pork_percentage: 42.0%
“Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively”
Salmonella spp. → positive → beef and pork carcasses
beef_percentage: 0.1%pork_percentage: 1.6%
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Campylobacter spp. → positive → beef and pork carcasses
beef_percentage: 1.5%pork_percentage: 8.8%
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
generic E. coli → recovered → beef and pork carcasses
beef_percentage: 14.6%pork_percentage: 33.7%
“Generic E. coli were recovered from 14.6% of beef and 33.7% of pork carcass samples”
aerobic bacteria → present → beef and pork carcasses
total_counts: ≤ 100,000 CFU/cm²
“All samples tested were positive for aerobic bacteria with 99.8% of beef and 96.0% of pork samples, having total counts of ≤ 100,000 CFU/cm²”
Salmonella → isolated from → minced pork
prevalence: 13%sample_size: 248 samples of minced pork (10 g each)
“In an additional investigation, Campylobacter was not isolated from 248 samples of minced pork (10 g each), whereas Salmonella was found in 13% of these samples.”
Listeria monocytogenes → requires → adequate interventions for both pork and the environment
“The greatest challenge for processors is L. monocytogenes as contamination of the further processing environment requires adequate interventions for both pork and the environment”