Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk

Table 1

Frequencies (%) of structural condition of processing facilitates of small-scale and large-scale dairy processors.

	Areas	Large-scale processors		Small-scale processors		Significance
		Good	Poor	Good	Poor
Buildings	Outer walls	82.1	17.9	47.2	52.8
	Gutters	71.4	28.6	58.3	41.7	NS
	Roofing	75.0	25.0	44.4	55.6
	Windows	78.6	21.4	41.7	58.3
Milk reception	Closed	57.4	42.6	5.6	94.4
	Water	53.7	46.3	22.2	77.8
	Drainage	50.0	50.0	22.2	77.8
	Foot bath	53.6	46.4	11.1	88.9
Processing	Walls	53.7	46.3	36.1	63.9
	Ventilation	50.0	50.0	41.7	58.3	NS
	Floors	50.0	50.0	33.3	66.7	NS
	Ceilings	42.8	57.2	50.0	50.0	NS
	Drains	50.0	50.0	44.4	56.6	NS
	Windows	46.4	53.6	41.7	58.3	NS
Packaging	Walls	42.8	57.2	33.3	66.7	NS
	Ventilation	64.3	35.7	31.6	69.4
	Floors	39.3	60.7	50.0	50.0	NS
	Ceilings	50.0	50.0	55.6	44.4	NS
	Drains	64.3	35.7	38.9	61.1
	Windows	53.6	46.4	33.3	66.7	NS
Storage	Temperature control	28.6	71.4	27.8	72.2	NS
	Ventilation	46.4	53.6	30.6	69.4	NS
	Walls	42.9	57.1	27.8	72.2	NS

; ; NS: .