Table 3: Microbial load (log·cfu/cm2) of samples from contact surface of eight butcher shops.

Microbial typesContact surfaces counts (log·cfu/cm2)
Knife ()Cutting table ()Balance ()
MeanMinMaxMeanMinMaxMeanMinMax

Total aerobic mesophilic6.31a4.957.16.32a5.187.476.43a5.277.3
Total staphylococci3.85aBDL4.953.99a3.005.133.72aBLD5.9
Enterobacteriaceae4.93a4.35.474.85a3.775.674.93a4.25.2
Total coliforms5.51a4.396.875.34a4.406.95.70a4.45.9
Fecal coliforms4.61a4.35.004.42a3.505.14.44a35.1
Aerobic spores1.96abBDL3.771.87bcBDL3.333.27a24.1
Yeast and molds5.03a3.476.844.92a3.506.015.17a4.16.16

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 (). BDL: below detectable level.