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

Table 5

Hygiene practices and microbial quality in restaurants among groups based on Total Aerobic Bacterial Count (log cfu/cm²).

Samples/group	Group I	Group II	Group III
Food handler
Chopping board
Knife

Different letters in row show significant difference () as analyzed by Fisher’s LSD.