Table 2 Sources, number of E. coli isolates and results of their serogroup identification
Serogroup | Fresh poultry meat (n = 30) | Frozen poultry meat (n = 30) | Fresh poultry organs (n = 30) | Fresh beef meat (n = 30) | Frozen beef meat (n = 30) | Fresh beef organs (n = 30) | Total number of isolates | % of E. coli isolates |
|---|---|---|---|---|---|---|---|---|
O1 | 1 | 1 | 0 | 0 | 0 | 0 | 2 | 9.5 |
O18 | 2 | 1 | 1 | 0 | 0 | 0 | 4 | 19 |
O20 | 1 | – | 1 | – | – | – | 2 | 9.5 |
O78 | 1 | 0 | 0 | 1 | 1 | 1 | 4 | 19 |
O103 | 0 | 0 | 0 | 0 | 1 | 0 | 1 | 4.8 |
O119 | 1 | – | – | 1 | – | – | 2 | 9.5 |
O126 | 0 | 0 | 1 | 0 | 1 | 0 | 2 | 9.5 |
O145 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 4.8 |
O146 | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 4.8 |
O158 | 0 | 0 | 0 | 1 | 1 | 0 | 2 | 9.5 |
Total | 6 | 3 | 4 | 3 | 4 | 1 | 21 | 100 |