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

Figure 4.

Figure 4

Figure 4

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