Table 7.

Pre- and post-food safety training mean microbial contamination load on installations in orange-fleshed sweetpotato purée processing facility (LOG CFU/cm²)^a .

Parameter	Baseline counts	Post-training counts	p-value
Total Viable Counts	8.5 ± 0.4	5.0 ± 1.0	0.01*
Yeast and Molds	5.8 ± 0.3	3.0 ± 1.6	0.04*
S. aureus	5.4 ± 0.1	0.3 ± 0.1	0.00*
Enterobacteriaceae	7.1 ± 0.1	3.3 ± 1.4	0.00*
Total coliforms	6.6 ± 0.2	2.5 ± 1.0	0.00*
E. coli	2.6 ± 1.0	0.8 ± 0.2	0.17

*Mean difference significant at p < 0.05.

^aAll values represent average microbial counts and standard deviations on walls, floors, and drains surfaces in sweetpotato purée processing facility.