Molecular Prevalence and Phylogeny of Tick-Borne Viruses in Meat and Dairy Products in the Republic of Korea

Table 3

SFTSV, TBEV, and CCHFV detected in food products using real-time RT-PCR.

Sample type	SFTSV	TBEV	CCHFV
Beef	3/195 (1.53%)	0/195 (0.0%)	0/195 (0.0%)
Goat	1/130 (0.76%)	0/130 (0.0%)	0/130 (0.0%)
Lamb	0/90 (0.0%)	0/90 (0.0%)	0/90 (0.0%)
Pork	0/61 (0.0%)	0/61 (0.0%)	0/61 (0.0%)
Chicken	0/50 (0.0%)	0/50 (0.0%)	0/50 (0.0%)
Raw milk	0/64 (0.0%)	0/64 (0.0%)	0/64 (0.0%)
Cheese	0/38 (0.0%)	0/38 (0.0%)	0/38 (0.0%)
Total	4/628 (0.63%)	0/628 (0.0%)	0/628 (0.0%)