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. 2019 Jan 3;8(1):12. doi: 10.3390/foods8010012

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Bacterial counts for freshly processed chips, flakes, and flour yam samples. (a) Total bacterial count; (b) Staphylococcus aureus; (c) total coliform; (d) Escherichia coli; (e) total fungal counts. The black, patterned, and grey columns correspond to batches A, B, and C, respectively.

Bacterial counts for freshly processed chips, flakes, and flour yam samples. (a) Total bacterial count; (b) Staphylococcus aureus; (c) total coliform; (d) Escherichia coli; (e) total fungal counts. The black, patterned, and grey columns correspond to batches A, B, and C, respectively.