Table 1 Prevalence of S. enterica in tested dairy food sample types collected at different study sites in the wet season
Region | Sample Type | Number of Sample | Number of positive samples (%) | χ2 | P-value |
|---|---|---|---|---|---|
Oromia | Raw milk | 48 | 13 (27.1) | 18.7 | 0.000** |
Pasteurized milk | 48 | 0 (8.8) | |||
Cottage Cheese | 24 | 1 (4.2) | |||
Total | 120 | 14 (11.7) | |||
SNNP | Raw milk | 24 | 3 (12.5) | 4.1 | 0.13 |
Pasteurized milk | 24 | 6 (25) | |||
Cottage Cheese | 12 | 0 (0) | |||
Total | 60 | 9 (15) | |||
Amhara | Raw milk | 20 | 4 (20) | 1.8 | 0.399 |
Pasteurized milk | 20 | 3 (15) | |||
Cottage Cheese | 8 | 0 (0) | |||
Total | 48 | 7 (14.6) |