Research Article

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

Table 5

Frequency distribution of suspected pathogenic bacteria of meat and contact surface samples.

SiteE. coliSalmonellaS. aureus
No. of tested samplesPositivePercentagePositivePercentagePositivePercentage

Contact surface24729.1714.17937.5
Minced meat16743.7516.25637.5
Total401435251537.5