The concentration of Salmonella in positive samples varied between
0.04 and > 400 CFU/g as shown in Fig. 1. There was no statistically
significant (P ¼ 0.799) difference between concentrations
found in minced pork and beef, respectively. Pooling the findings
resulted in 44 samples (54.3%) containing 0.04e0.4 Salmonella per
gram, 14 samples (17.3%) containing 0.4e4 Salmonella per gram, 18
samples (22.2%) containing 4e40 Salmonella per gram, four sample
(5.0%) containing 40e400 Salmonella per gram and a single sample