Integrated Food Chain Surveillance System for Salmonella spp. in Mexico1
Mussaret B. Zaidi* , Juan Jose Calva†, Maria Teresa Estrada-Garcia‡, Veronica Leon*, Gabriela Vazquez§, Gloria Figueroa§, Estela Lopez¶, Jesus Contreras#, Jason Abbott**, Shaohua Zhao**, Patrick McDermott**, and Linda Tollefson††
Author affiliations: *Hospital General O’Horan, Mérida, Mexico; †Instituto Nacional de Ciencias Medicas y Nutricion, Salvador Zubiran, Mexico City, Mexico; ‡Centro de Investigacion y Estudios Avanzados del Instituto Politécnico Nacional, Mexico City, Mexico; §Secretaría de Salud del Estado de Michoacan, Morelia, Mexico; ¶Laboratorio Estatal de Salud Pública y Hospital Central, Servicios de Salud del Estado de San Luis Potosí, San Luis Potosi, Mexico; #Hospital Infantil del Estado de Sonora, Hermosillo, Mexico; **Food and Drug Administration, Laurel, Maryland, USA; ††Food and Drug Administration, Rockville, Maryland, USA;
Figure 1. Percentage of human, retail meat, and food-animal samples positive for Salmonella spp. detected by an integrated food chain system in Mexico, 2002–2005. Numbers to the right of bars indicate average values, and numbers in parentheses indicate the frequency of positive samples in the states with the lowest and highest prevalence, respectively. The number of specimens examined from each source (n) is shown next to each source heading.
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