Table 6.

Post-food safety training microbial counts on equipment surfaces in OFSP purée processing plant (LOG CFU/cm²)^a

Sample	TVC	Yeast & Molds	S. aureus	Enterobacteriaceae.	Coliforms	E. coli
Knives	3.8 ± 0.1 fg	2.1 ± 0.8bc	2.7 ± 0.0b	2.8 ± 0.0cdef	2.7 ± 0.2de	nd*
Tables	3.7 ± 0.2 fg	2.2 ± 0.2bc	1.5 ± 0.3 ab	2.9 ± 0.40def	2.5 ± 0.3cde	nd*
Cooling trays	2.5 ± 0.3de	2.3 ± 0.1bc	nd*	1.9 ± 0.1bcd	1.8 ± 0.1bcd	nd*
Purée machine	3.0 ± 0.5e	2.1 ± 0.0bc	nd*	2.0 ± 0.1bcd	1.6 ± 0.3bcd	nd*
Weighing spoons	3.6 ± 0.0f	nd*	nd*	2.4 ± 0.1defg	2.9 ± 0.0de	nd*
Packaging bags	1.1 ± 0.1b	nd*	nd*	nd*	nd*	nd*
Freezers	4.9 ± 0.1i	3.7 ± 0.1e	1.3 ± 0.2 ab	3.8 ± 0.4 fg	3.6 ± 0.3a	nd*
Cold boxes	1.6 ± 0.4bc	1.6 ± 0.1bc	0.6 ± 0.1 ab	0.9 ± 0.0 ab	0.9 ± 0.0 ab	nd*
Truck	3.8 ± 0.0 fg	3.1 ± 0.0cde	nd*	1.8 ± 0.1bcd	1.1 ± 0.2abc	nd*

*nd-not detected.

^aAll values represent mean microbial counts and standard deviations. Values with different superscript letters in each column are significantly different (p < 0.05)