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.