Research Article
Detection of Pathogenic Escherichia coli and Staphylococcus aureus from Cattle and Pigs Slaughtered in Abattoirs in Vhembe District, South Africa
Table 2
Bacteria distribution in the different parts of cattle and pig carcasses examined in the various abattoirs.
| Abattoirs | Animal parts | S. aureus | E. coli | Pathogenic E. coli | Number of samples from each abattoir | Number of animals sampled |
| 1-pork A1 | P1 neck | 10 | 16 | 2 (EAEC) | | | P2 brisket | 2 | 12 | | 64 | 16 | P3 flank | 8 | 16 | | | | P4 rump | 0 | 6 | | | |
| 2-beef A2 | B1 neck | 2 | 14 | | | | B2 brisket | 8 | 8 | 2 (EAEC) | 32 | 8 | B3 flank | 0 | 4 | | | | B4 rump | 0 | 4 | | | |
| 3-beef A3 | B1 neck | 2 | 0 | | | | B2 brisket | 2 | 6 | | 32 | 8 | B3 flank | 4 | 0 | | | | B4 rump | 2 | 0 | | | |
| 4-beef A4 | B1 neck | 4 | 8 | 2 (EAEC), 2 (ETEC) | | | B2 brisket | 2 | 6 | 2 (EAEC), 2 (EPEC) | 48 | 12 | B3 flank | 2 | 2 | 2 (ETEC) | | | B4 rump | 2 | 2 | | | |
| Total | | 50 | 104 | 14 | | |
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