Table 1. Number of Clostridium difficile and RT027 positive samples

Samples	N	n (%)	RT027 (%)
Salami	71	17 (23.9)	6 (35.9)
Sausage	50	1 (2.0)	1 (100.0)
Sucuk	52	3 (5.8)	1 (33.3)
Pastrami	50	ND	-
Uncooked meatball	36	1 (2.8)	1 (100.0)
Smoked meat	30	ND	-
Cooked döner	30	ND	-
Total	319	22 (6.9)	9 (40.9)

n, number of positive samples; ND, not detected.