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Table 1 Prevalence of A. baumannii in the collected fresh produce samples

From: Fresh produce as a potential vehicle for transmission of Acinetobacter baumannii

Sample Source

No. of samples with confirmed A. baumannii / No. of samples collected

No. of samples with presumptive A. baumannii colonies

Molecular identification of A. baumannii by PCR

No. of samples with confirmed A. pittii isolates

A

B

C

Vegetables

 Tomato

0/10

4

0

0

0

1

 Cucumber varieties d

3/12

11

3

3

3

3

 Carrot

0/10

10

0

0

0

3

 Lettuce

0/10

10

0

0

0

8

 Lemon

0/10

4

0

0

0

0

 Sweet Green Pepper

0/10

8

0

0

0

0

 Sweet Yellow Pepper

1/10

8

0

1

1

2

 Sweet Red Pepper

1/10

7

0

1

1

2

 Arugula

2/10

10

0

2

2

7

 Mint

2/10

10

1

2

2

6

 Parsley

0/10

10

0

0

0

8

 Red Radish

1/10

9

1

1

1

6

 Coriander

0/10

10

0

0

0

6

 Chili Green Pepper

0/10

6

0

0

0

0

 Chili Red Pepper

0/4

1

0

0

0

0

 Cherry Tomato

0/8

1

0

0

0

0

Fruits

 Apple varieties e

2/19

7

1

2

2

0

 Pear

2/10

4

1

2

2

0

 Grape

1/11

3

1

1

1

0

 Strawberry

1/10

5

0

1

1

0

 Peach

0/12

6

0

0

0

2

 Guava

1/8

2

0

1

1

0

 Mango

0/10

4

0

0

0

0

Total

17/234

150

8

17

17

54

  1. A: No. of hyp gene positive isolates.
  2. B: No. of A. baumannii confirmed by the Multiplex PCR assay.
  3. C: No. of blaoxa-51 gene positive isolates.
  4. dBritish cucumber, snake cucumber and Cucumis melo
  5. eRed, yellow and green apples