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Table 3 Prevalence of Campylobacter in subgroups of freshly produced foods

From: The prevalence of Campylobacter spp. in vegetables, fruits, and fresh produce: a systematic review and meta-analysis

Sourcea Total inputsb Total sample sizec Overall prevalence (%) 95% confidence interval I2 (%) P for χ2
Vegetables
Organic vegetable, asparagus, parsley, coriander, tomatoes, green onion, cucumber, endive, mushroom, arugula, cosmos, fenugreek, cauliflower, Celery 39 10,094 1.73 1.04–2.41 95.10 0.00
RTE vegetables
Fresh cut vegetables, RTU and RTE vegetables 3 1602 0.49 0.16–0.83 0.00 0.98
Leafy vegetables
Spinach, lettuce, cabbage, pennywort, water cress 29 12,726 0.49 0.17– 0.82 87.00 0.00
Root crops
Radish, potato, carrot, beet 9 961 0.34 0.00–0.82 0.00 0.93
Salad
MAP mixed salad, RTE salads, chicken salad, ham salad, salmon salad 16 7692 0.02 0.00–0.26 63.50 0.00
Bean and sprouts
Winged bean, long yard bean, sprouts, mung bean sprout 12 3932 11.08 7.82–14.33 96.20 0.00
Fruit
Fruits, strawberry, fruit salads 8 2168 0.20 0.00–0.45 0 1.00
  1. aSample collections were grouped into seven categories: vegetables, RTE vegetables, leafy vegetables, root crops, salad, beans and sprouts, and fruit
  2. bNumber of distinctive prevalence values is reported
  3. cNumber of vegetable and fruit samples used to determine each estimate