| Source of microbes |
Gram +ve bacteria |
Gram –ve bacteria |
Yeasts |
Moulds |
Total |
| Tested |
ACS |
Tested |
ACS |
Tested |
ACS |
Tested |
ACS |
Tested |
ACS |
| Abiotic environment |
9 |
3 (33.3) |
32 |
9 (28.1) |
0 |
0 |
0 |
0 |
41 |
12 (29.3) |
| Biotic Environment |
48 |
12 (25.0) |
53 |
6 (11.3) |
0 |
0 |
0 |
0 |
101 |
18 (17.8) |
| Clinical illness |
132 |
49 (37.1) |
300 |
36 (12.0) |
9 |
3 (33.3) |
0 |
0 |
441 |
88 (20.0) |
| Healthy animals/ human |
10 |
0 (0.0) |
59 |
4 (6.8) |
1 |
1 (100.0) |
5 |
4 (80.0) |
75 |
9 (12.0) |
| Post-mortem cases |
22 |
7 (31.8) |
86 |
11 (12.8) |
0 |
0 |
0 |
0 |
108 |
18 (16.7) |
| Reference strains |
8 |
3 (37.5) |
29 |
4 (13.8) |
5 |
1 (20.0) |
0 |
0 |
42 |
8 (19.0) |
| Food (Axone) |
65 |
58 (89.2) |
16 |
1 (6.3) |
0 |
0 |
0 |
0 |
81 |
59 (72.8) |
| Total |
294 |
132 (44.9) |
575 |
71 (12.3) |
15 |
5 (33.3) |
5 |
4 (80.0) |
889 |
212 (23.8) |
Figures in parentheses indicate percent sensitive strains. |
