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

Table 4.

Hygiene practices and cross contamination in restaurants among regions based on Enterobacteriaceae (log cfu/cm2).

Samples/region Region 1 Region 2 Region 3
Food handlers 1.0a ± 0.8 1.0a ± 1.2 1.7b ± 1.1
Chopping board 1.0a ± 1.1 1.2a ± 1.2 1.4a ± 1.2
Knife 1.0a ± 1.0 1.0a ± 0.8 1.7b ± 1.4

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