From: Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study
Bacteria
Kebab (n = 50)
Hamburger (n = 50)
No. of positive samples
S. aureus
18 (36%)
11 (22%)
E. coli
35 (70%)
24 (48%)
Salmonella spp.
29 (58%)
5 (10%)
L. monocytogenes
25 (50%)