International Journal of Food Science

Research Article

Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

Table 3

Microbial quality in restaurants among regions based on Total Aerobic Bacterial Count (log cfu/cm2).
Samples/regionRegion 1Region 2Region 3
Food handler
Chopping board
Knife
Different letters in row show significant difference () as analyzed by Fisher’s LSD.