Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia

Table 2

Comparison of microbial counts (log·cfu/g) of minced meat samples collected from butcher shops.

Microbial types	Collection period
	Morning (values in log·cfu/g)			Afternoon (values in log·cfu/g)
	Mean (+SD)	Min	Max	Mean (+SD)	Min	Max
Total aerobic mesophilic	6.50 ± 0.82^a	5.000	7.12	6.85 ± 0.83^a	5.30	7.44
Total staphylococci	4.57 ± 0.87^b	3.000	5.78	5.77 ± 0.62^a	4.75	6.28
Enterobacteriaceae	6.31 ± 0.86^a	4.87	6.97	6.77 ± 0.69^a	5.17	7.48
Total coliforms	6.17 ± 0.69^a	5.00	6.94	6.84 ± 0.65^a	5.30	7.28
Fecal coliforms	5.53 ± 0.79^b	4.76	6.86	6.11 ± 0.83a	5.35	7.32
Aerobic spores	2.35 ± 1.601^a	BDL	3.81	2.42 ± 1.66^a	BDL	4.00
Yeast and molds	5.59 ± 1.15^b	4.32	6.96	6.04 ± 1.18^a	4.81	7.31

SD: standard deviation; Min: minimum; Max: maximum. Data are means ± SD from two replications, and values followed by different letters within row indicate significant differences ().