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Table 1 Proportions of E. coli positive samples and ESBLs- positive strains of E. coli in minced meat of cattle and swab samples obtained from different meat retailer shops in Jimma town, Southwest of Ethiopia

From: Assessment of extended-spectrum β-lactamase (ESBLs) – producing Escherichia coli from minced meat of cattle and swab samples and hygienic status of meat retailer shops in Jimma town, Southwest Ethiopia

Types of samples # of samples tested Proportions of E. coli (+) samples (%) Proportions of ESBLs-positives E. coli isolates (%) Proportions of ESBLs-negative E. coli isolates (%)
Minced meat 88 21 (23.9%) 5 (23.8%) 16 (76.2%)
Hand swabs 20 4 (20%) 1 (25%) 3 (75%)
Knives swabs 20 3 (15%) 0 3 (100%)
Chopping board swabs 20 5 (25%) 1 (20%) 4 (80%)
Protective clothing swabs 20 2 (10%) 0 2 (100%)
Total 168 35 (20.8%) 7 (20%) 28 (80%)