Table 4 Occurrence of pathogenic microorganism at 4 processing phases of the processing phase
Processing stage | E. coli | S. aureus | Salmonella spp. | Clostridium perfringens | Listeria spp. |
|---|---|---|---|---|---|
Evisceration | 37.4% | 18.57% | – | – | – |
Final washing | 22.8% | 19.4% | – | – | – |
Frozen | 11.4% | 17.1% | – | – | – |
Market | 10.2% | 17.1% | – | – | – |