Table 4.
HACCP analysis of Salmonella (cfu/g) contamination in salads.
Salad sample | Hand wash | Knife swab | Chopping board swab | |
---|---|---|---|---|
Vendor 1 | ND | 1 × 103 | ND | ND |
Vendor 2 | 7 × 104 | 12 × 104 | ND | ND |
Vendor 3 | 3 × 105 | 6 × 103 | 18 × 103 | 5 × 104 |
Vendor 4 | ND | 6 × 103 | ND | ND |
Vendor 5 | 3 × 105 | ND | 4 × 103 | 3 × 105 |
Vendor 6 | ND | 1 × 104 | ND | 1 × 103 |
ND: not detected.