Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia
Table 4
Microbial load in log·cfu/g of the total samples with their range of microbial counts.
Microbial types
No. of samples (%) with their range of microbial counts in log·cfu/g
Total no. of each sample
BDL
2–<4
4–<6
6-<7
>7
Total aerobic mesophilic
0 (0)
0 (0)
13 (32)
11 (28)
16 (40)
40
Total staphylococci
2 (5)
8 (20)
26 (65)
4 (10)
0 (0)
40
Enterobacteriaceae
0 (0)
1 (3)
25 (63)
10 (25)
4 (10)
40
Total coliforms
0 (0)
0 (0)
21 (53)
15 (38)
4 (10)
40
Fecal coliforms
0 (0)
0 (0)
35 (88)
3 (8)
2 (5)
40
Aerobic spores
10 (25)
27 (68)
3 (8)
0 (0)
0 (0)
40
Yeast and molds
0 (0)
0 (0)
28 (70)
10 (25)
2 (5)
40
BDL: below detectable level; 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 ().
