Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia

Table 4

Microbial count in fresh beef meat from butcher shops (collected during morning and afternoon time) expressed in log 10 cfu/g ± standard deviation.

Bacteria	Fresh meat samples collected from butcher shops at different time
	Morning time	Afternoon time
	Log cfu/g mean ± SD	Log cfu/g mean ± SD
Total aerobic bacteria	5.31 ± 1.27^b	5.47 ± 1.40^a
Aerobic spore formers	3.77 ± 0.03^b	5.15 ± 0.26^a
Total coliform	4.79 ± 0.61^b	4.88 ± 1.29^a
Enterobacteriaceae	4.47 ± 0.55^b	4.84 ± 0.92^a
Total fecal coliform	4.74 ± 0.91^b	4.94 ± 0.75^a
Total Staphylococci	4.24 ± 0.16^b	4.78 ± 0.61^a
Yeasts and molds	5.00 ± 0.41^a	5.07 ± 0.44^a

CFU/g: colony-forming unit per gram of beef meat; SD: standard deviation; mean: average of three measurements. Different letters (a, b) in the same rows have significantly different means as determined by JMP Pro 13 a SAS comparison test ().