Table 4.

Mean log₁₀ bacterial counts in traditional complementary foods by various characteristics

Characteristics	Bacterial counts cfu/g
	No.	%	Aerobic bacteria∗†	Coliform∗†	Enterobacteriaceae∗†
Types of sample‡
Starchy staples	56	46.7	4.65±1.04	2.40±0.99	2.64±1.21
Purchased foods	28	23.3	4.28±0.96	2.34±0.90	2.48±1.03
Starchy staples + protein source	29	24.2	4.70±1.09	2.49±1.23	2.60±1.31
Starchy staples + protein source + vegetable	3	2.5	4.28±0.42	1.70±0.00	1.70±0.00
Starchy staples + vegetable	2	1.7	5.39±1.37	3.41±0.42	3.79±0.13
Other (protein source, fruit)	2	1.7	4.91±0.28	1.97±0.38	2.18±0.67
Storage time (hours)¶
<4	89	74.2	4.48±0.99§	2.26±0.95∗∗	2.43±1.12∗∗
≥4	31	25.8	4.87±1.08	2.80±1.09	3.02±1.24
Leftover food¶
Yes	17	14.2	5.29±1.05∗∗	3.03±1.16∗∗	3.20±1.30∗∗
No	103	85.8	4.47±0.98	2.30±0.96	2.48±1.13
Reheat and leftover‡¶
Yes	2	11.8	3.72±0.23§	2.44±1.05	2.37±0.94
No	15	88.2	5.50±0.93	3.12±1.18	3.31±1.32
Feeding mode‡
Finger-feeding	96	80.0	4.67±1.01	2.40±1.06	2.58±1.20
Spoon	13	10.8	4.24±0.90	2.35±0.70	2.56±1.08
Cup	7	5.8	4.54±0.85	2.40±0.77	2.67±1.03
Bottlefeeding	4	3.3	3.73±1.74	2.58±1.38	2.57±1.43
Source of water‡
Tap	67	55.8	4.48±1.02	2.30±1.01	2.47±1.19
Well	53	44.2	4.71±1.02	2.54±1.01	2.73±1.15
Caregiver‡
Mother	89	74.2	4.49±0.93	2.29±0.79	2.46±0.99
Sibling	10	8.3	4.79±1.01	2.36±1.30	2.62±1.36
Self	16	13.3	4.79±1.49	2.76±1.53	2.94±1.65
Other relatives	5	4.2	5.14±0.86	3.33±1.54	3.54±1.73

∗All values are mean+SD

†Bacterial counts in mean log₁₀ cfu/g; the assay cannot detect values <50 cfu/g

‡Based on Student's t-test or ANOVA, there is no significant difference

¶Based on Student's t-test or ANOVA, there is significant difference

§Based on Student's t-test or ANOVA, p<0.1

∗∗Based on Student's t-test or ANOVA, p<0.05; ANOVA=Analysis of variance; cfu=Colony-forming unit; SD=Standard deviation