Detection and Characterization of Shiga Toxin Producing Escherichia coli, Salmonella spp., and Yersinia Strains from Human, Animal, and Food Samples in San Luis, Argentina

Table 1

Counts of total coliforms in samples of animal origin purchased at retail markets and intended for human consumption.

Type of samples	Number of samples	CFU/g
		± SD^∗
Chicken carcasses	80	5.0 ± 0.7^A
Porcine skin and bones	10	3.9 ± 0.6^B
Goat cheeses	30	0.7 ± 0.2^C
Fresh sausages “chorizos”	90	5.4 ± 0.7^A
Total	210

^∗SD: standard deviation.
^A,B,CValues of CFU/g followed by different capital letters are statistically different (). Counts were performed on violet red bile (VRB) agar.