Table 3.
Contamination frequency of different chickens analyzed
| Products | Grilled chicken n = 66 (%) | Flamed chicken n = 29 (%) | Fumed chicken n = 4 (%) | Chickens around the fire n = 3 (%) | Total n = 102 (%) |
|---|---|---|---|---|---|
| AMB > 108 CFU/g | 25 (38) | 11 (38) | 4 (100) | 0 | 40 (38.24) |
| TTC | 36 (55) | 16 (55) | 4 (100) | 3 (100) | 59 (57.85) |
| E. coli | 20 (30) | 7 (24) | 1 (25) | 0 | 28 (27.45) |
| Salmonella spp. | 0 | 0 | 0 | 0 | 0 |
| Staphylococcus aureus | 0 | 0 | 0 | 0 | 0 |
| Others bacteria | 10 (15) | 3 (10) | 0 | 0 | 13 (12.75) |
| E. coli + others bacteria | 6 (9) | 1 (3) | 0 | 0 | 7 (6.86) |
AMB, aerobic mesophilic bacteria; TTC, thermo‐tolerant coliforms; E. coli, Escherichia coli; CFU/g, colony‐forming unit per gram; n, number; %, percentage.
Others bacteria: Enterobacter sakazakii, Klebsiella pneumoniae, Klyvera spp., Pantoea spp., Serratia ficaria.