Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia

Table 5

Isolated bacteria from collected samples.

Isolated bacteria	Abattoir (%)	Cutting table (%)	Cutting knife (%)	Water (%)	Total (%)
E. coli	7 (28)	9 (36)	7 (28)	2 (8)	25 (35.2)
S. aureus	4 (25)	7 (43.75)	5 (31.25)	0	16 (22.5)
Salmonella spp.	1 (14.3)	4 (57.1)	2 (28.6)	0	7 (9.9)
Klebsiella spp.	2 (15.4)	3 (23)	6 (46.2)	2 (15.4)	13 (18.3)
Proteus spp.	1 (12.5)	3 (37.5)	3 (37.5)	1 (12.5)	8 (11.3)
Shigella spp.	0	2 (100)	0	0	2 (2.8)