Statistical analysis among different meat samples processed for E. coli

Abstract

The present research work was conducted on 270 meat samples for isolation of E. coli. During the study a total of 270 meat samples were processed which included 210 meat samples and 60 swab samples. Results revealed 63 samples (23.33%) which comprised of 51/210(24.28%) from meat and 12/60 (20%) swabs were positive for E. coli. Statistical analysis demonstrated relative risk of getting infection among the meat samples is in descending order of Carabeef, followed by Chicken and Chevon. The swab samples from butcher’s knives and chopping board swabs have higher risk of propagating infection. Among both the meat and swab samples the risk of getting the infection is higher from the meat samples. The statistical results also revealed there was no association between the presence and absence E. coli and the type of meat, swab and overall occurrence.