Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables

Table 2

Prevalence of potential pathogens and food spoilage bacteria isolated from the tables.

Microorganism	Prevalence of potential pathogen from tables
	All; (); %	Dining (); %	Preparation (); %	Dining AM (); %	Dining PM (); %	Preparation AM (); %	Preparation PM (); %
S. aureus	14.2	13.2	15.1	15.1	11.3	15.1	15.1
Enterococcus spp.	34.9	33.0	36.8	30.2	35.8	45.3	28.3
Pseudomonas spp.	10.4	5.7	15.1	3.8	7.5	15.1	15.1
Proteus spp.	3.8	1.9	5.7	0	3.8	3.8	7.5
Coliforms^#	23.1	17.9	28.3	18.9	17.0	28.3	28.3

E. coli and Klebsiella spp. Dining AM: prevalence from samples collected in the morning from the dining tables. Dining PM: prevalence of potential pathogens from samples collected in the afternoon from the preparation tables.