Molecular Characterization and the Antimicrobial Resistance Profile of Salmonella spp. Isolated from Ready-to-Eat Foods in Ouagadougou, Burkina Faso

Table 1

Samples and isolates from different food sources.

Products	No. of samples	No. of samples positive for Salmonella spp.	Positive rate (%)
Sesame	480	71	14.8
Mango juice	156	18	11.5
RTE salad	324	21	6.5
Lettuce	92	38	41.3