Research Article
The Bacteriological Quality, Safety, and Antibiogram of Salmonella Isolates from Fresh Meat in Retail Shops of Bahir Dar City, Ethiopia
Table 1
Guideline levels for determining microbial quality of ready-to-eat food (Gulf Standards and NSW Food Authority).
| Microbial groups | Good | Acceptable | Unsatisfactory | Unacceptable and potentially dangerous |
| Aerobic mesophilic count | <104 | 104–<106 | ≥106 | N/A | Total coliform count | <102 | | ≥104 | N/A | S. aureus count | <102 | | 103–<104 | ≥104 | Pathogens | Not detected in 25 g of | | | Detected in 25 g of |
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