Table 2.
Mean bacterial counts of food obtained from hygienic and unhygienic cafeterias.
| Food types | Bacterial count (log 10 cfu/g) ± Standard deviation | p-value | ||
|---|---|---|---|---|
| Unhygienic | Hygienic | |||
| Vegetables (n = 42) | 6.8 ± 0.07 | 6.4 ±0.7 | 0.128 (>0.05) | |
| Rice (n = 42) | 6.7 ± 1.7 | 6.35 ± 0.07 | 0.000 (<0.05) | |
| Chicken stew (n = 42) | 6.05 ± 0.12 | 5.95 ± 0.07 | 0.122 (>0.05) | |
| Beef stew (n = 42) | 5.32 ± 3.14 | 4.32 ±3.01 | 0.002 (<0.05) | |
| Potatoes (n = 42) | 6.27 ± 0.18 | 6.15 ± 0.21 | 0.171 (>0.05) | |
| Pies (n = 42) | ND | 3.9 ± 0.7 | ND | |
CFU g−1, colony forming units per gram; ND, not determined; unhygienic cafeterias, vending sites without running water, toilets, fridges to store food and dirt environment; hygienic cafeterias, vending sites with running water, clean food preparation surfaces, toilets, clean environment and food handlers who comply with food hygienic standards. The mean difference is considered significant at p < 0.05.