Prevalence, Antimicrobial Resistance, and Molecular Description of Pseudomonas aeruginosa Isolated from Meat and Meat Products

Table 2

P. aeruginosa prevalence amongst the examined meat and meat product samples.

Sample types		N. collected	N. positive for P. aeruginosa (%)
Fresh bovine meat		60	3 (5.00)
Frozen bovine meat		60	8 (13.33)
Imported frozen bovine meat		50	10 (20.00)
Meat products	Burger	50	3 (6.00)
	Kebab	50	4 (8.00)
	Sausage	50	1 (2.00)
	Salami	50	0
	Total	200	8 (4.00)
Total		370	29 (7.83)