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. 2020 Dec 19;2020:8872981. doi: 10.1155/2020/8872981

Table 3.

Microbial quality in restaurants among regions based on Total Aerobic Bacterial Count (log cfu/cm2).

Samples/region Region 1 Region 2 Region 3
Food handler 2.7a ± 0.7 2.5a ± 0.9 2.8a ± 0.6
Chopping board 2.7a ± 0.6 2.7a ± 0.9 3.0b ± 0.8
Knife 2.1a ± 0.9 2.1a ± 1.1 2.9b ± 0.7

Different letters in row show significant difference (p < 0.05) as analyzed by Fisher's LSD.