Fifteen samples each of chicken and pork meat were purchased from 10 stores in two local markets in Thai Binh, Vietnam, from November 2018 to July 2019. For each meat type, only one sample was collected from a store. At some stores, multiple samples were collected at different times. The samples were placed in individual plastic bags and kept in a cooler box with ice until use. Bacterial isolates were cultured from the samples on the same day of collection.

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