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
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%) |