Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia
Table 5
Microbial count from contact surface (knife, cutting table, and balance) expressed in log cfu/cm2 ± standard deviation.
Bacteria
Log cfu/cm2 counts from contact surfaces
Knife (n = 8)
Cutting table (n = 8)
Balance (n = 8)
Mean
Min
Max
Mean
Min
Max
Mean
Min
Max
TAMC
4.84a
4.30
6.50
4.17c
3.67
4.73
4.32b
3.82
4.73
ASFC
4.74a
4.51
5.23
3.80c
3.61
3.96
3.93b
3.61
4.45
EBC
4.23b
3.54
5.00
4.26ab
3.65
5.70
4.08c
3.56
4.97
TCC
4.41a
3.69
5.56
4.23b
3.79
4.89
3.96c
3.67
4.56
FCC
3.93a
3.51
4.53
3.86b
3.54
4.40
3.94a
3.7
4.54
TSC
4.81a
4.38
6.69
4.16b
3.66
4.66
3.98c
3.59
4.69
YMC
4.52a
3.61
5.58
3.99b
3.67
4.45
3.92c
3.61
4.54
Means in the same row with different superscript letters (a, b, c, and ab) are significantly different means as determined by JMP Pro 13 a SAS comparison test ().
