Microbial Profile of Fresh and Semicooked Nile Tilapia (Oreochromis niloticus) and Hygienic Practice of Fish Handlers in Hawassa, Ethiopia

Table 3

Frequency of detection of Salmonella and E. coli from raw and undercooked Nile tilapia fillets.

Vendor	Raw/fresh fillets (n = 40)		Semicooked fillets (n = 40)
	Salmonella spp.	E. coli	Salmonella spp.	E. coli
A	1	2	2	1
B	1	1	2	0
C	1	2	3	1
D	1	2	2	1
E	1	1	1	0
F	1	1	0	0
G	2	1	0	0
H	1	1	0	0
I	1	1	0	0
J	2	2	0	0
Total (%)	12 (30%)	14 (35%)	10 (25%)	3. (7.5%)