Skip to main content
. 2014 May 14;2014:932191. doi: 10.1155/2014/932191

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.