Three thousand
meat samples were collected from 2004 to 2006 and were tested for the presence of E. coli. Two hundred and
seventy-three E. coli isolates were obtained from beef, poultry, and pork, resulting in an overall isolation rate
of 9.1%. Of these isolates, 201 were obtained from 1350 pork samples (14.9%), followed by 41 of 900 poultry
samples (4.6%) and 31 of 750 beef samples (4.1%)