Table 1.

The frequency percentage of standard plate counts (SPC) and estimated plate counts (EsPC) of bacterial and fungal contamination in different groups

Group	Include	Type	0–30 (%)	30–300 (%)	> 300 (%)
1 (Kebab skewer)	All kebab skewers in kitchen	Bacteria	1 (8.3)	3 (25)	8 (66.7)
		Fungi	10 (83.3)	1 (8.3)	1 (8.3)
2 (food catering and distribution devices)	Food distribution containers, washed dishes, glass, tray, soup bowl, tea cup, teapot, sugar bowl, salt and pepper shakers	Bacteria	6 (50)	1 (8.3)	5 (41.7)
		Fungi	10 (83.3)	2 (16.7)	0 (0)
3 (cooking devices)	Chopper, iceplier, ladle, steam boiler, work knife, fish slice, pot, meat grinder, rice mixer, kitchen brush, stripper, grater, colander, ladle and kebab maker	Bacteria	4 (9.3)	8 (18.6)	31 (72.1)
		Fungi	31 (72.1)	6 (14)	6 (14)
4 (cover of tools and work clothes)	Apron, knob, meat grinder cover, chef’s gown, and cover of kebab maker	Bacteria	1 (12.5)	2 (25)	5 (62/5)
		Fungi	7 (87/5)	1 (12/5)	0 (0)
5 (food storage and transport tools)	food carrying containers, tray, trolley, bread basket, rice and wheat storage container	Bacteria	3 (18.8)	2 (12/5)	11 (68/8)
		Fungi	11 (68/8)	3 (18/8)	2 (12/5)
6 (equipment and devices)	Refrigerator, freezer, pastry maker, meat grinder, oven, kebab cooking device, food heater, balance, mixer, stripper	Bacteria	1 (2.5)	5 (12/5)	34 (85)
		Fungi	32 (80)	2 (5)	5 (15)
7 (spoon and fork)	spoon and fork and breakfast knife	Bacteria	3 (20)	0 (0)	12 (80)
		Fungi	9 (60)	1 (6/7)	5 (33/3)
8 (tools and devices of storage site)	Spoon holder, manual dishwasher holder, containers for holding skewers, cabinets, containers for storage of used tools and devices	Bacteria	0 (0)	5 (17.2)	24 (82.8)
		Fungi	25 (86.2)	4 (13.8)	0
9 (work table)	Meat chopping board, bread and vegetables chopping board, and breakfast table	Bacteria	1 (4)	6 (24)	18 (72)
		Fungi	6 (64)	5 (20)	4 (16)