Review on Major Food-Borne Zoonotic Bacterial Pathogens

Table 5

Prevalence of E. coli in food of animal origin in different areas of Ethiopia.

Sample type	No. of examined	Number of positive (prevalence)		Source
		E. coli	E. coli O157:H7
Beef	113	35 (30.97)	3 (2.65)	Taye et al. [132]; Harumaya
Beef	128	—	17 (13.3)	Bekele et al. [133]; Addis Ababa
Mutton	128	-	12 (9.4)
Chevon	128		10 (7.8)
Total	384	-	39 (10.2%)
Raw cow milk	380	129 (33.9)	11 (2.9)	Disassa et al. [23]; Asosa town
Cheese	35	14 (40)	2 (5.71)	Bedasa et al. [17]; Bishoftu town, Central Ethiopia
Raw milk	25	8 (32)	3 (12)
Pasteurized milk	40	0 (0)	0 (0)
Yogurt	35	9 (25.71)	0 (0)
Meat	65	9 (13.84)	2 (3.07)
Total	200	40 (20)	7 (3.5)
Beef	250	—	20 (8)	Hiko et al. [136]; Debre Zeyit and Modjo
Mutton	243	—	6 (2.5)
Chevon	245	—	5 (2)
Total	738	—	31 (4.2)
Carcass swab	150	—	14 (9.33)	Haile et al. [29]; Jimma town
Carcass swab	110	—	5 (4.5)	Beyi et al. [141]; central Ethiopia
Cutting board swab	110	—	4 (3.6)
Fecal sample	370	—	7 (1.89)	Abdissa et al. [139]; Addis Ababa and Debre Birhan cities
Skin swab	370	—	2 (0.54)
Intestinal mucosal swab	370	—	3 (0.81)
Carcass internal swab	370	—	2 (0.54)
Carcass external swab	370	—	0 (0)
Environmental swabs	62	—	0 (0)
Cutting board	125	—	1 (0.8)