Microbiological Hazard Identification and Exposure Assessment of Poultry Products Sold in Various Localities of Hyderabad, India

Table 2

Mean concentration ranges of foodborne pathogens in various samples.

Food category	Range of microbial counts (log 10 cfu/g)			Mean
	S.aureus	B.cereus	Salmonella spp.
Chicken fried rice	2.3–4.4 (3.15)^a	2.3–4.5 (3.40)^a	ND	3.39
Chicken noodles	2–4.1 (3.40)^a	2–4.5 (3.62)^a	2.6 (2.6)^a	3.31
Boiled noodles	2.3–4.40 (3.68)^a	2.0–4.48 (3.41)^a	2.0–3.72 (2.63)^a	3.53
Boiled rice	2.3–4.48 (3.38)^a	2.0–4.48 (3.41)^a	2.0–3.72 (2.50)^a	3.33
Salads	2.0–4.48 (3.33)^a	2.3–4.48 (3.30)^a	2.0–4.18 (2.50)^a	3.22
Drinking water	2.78–4.48 (4.40)^a	2.3.3 (2.90)^a	2–3.9 (3.18)^a	3.08
Hand washings	3.15–4.48 (4.0)^a	2.3–4.3 (3.78)^a	2–4.3 (3.70)^a	3.69

^aMedian concentration for food category.