Research Article

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

Table 6

Hygiene practices and cross contamination in restaurants among groups based on Enterobacteriaceae (log cfu/cm2).

Samples/groupGroup IGroup IIGroup III

Food handlersND
Chopping boardND
KnifeND

Different letters in row show significant difference () as analyzed by Fisher’s LSD. ND: not detectable.