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.