Table 5.
Hygiene practices and microbial quality in restaurants among groups based on Total Aerobic Bacterial Count (log cfu/cm2).
| Samples/group | Group I | Group II | Group III |
|---|---|---|---|
| Food handler | 2.3b ± 0.7 | 2.7a ± 0.7 | 3.0a ± 0.7 |
| Chopping board | 2.3b ± 0.8 | 2.9a ± 0.6 | 3.2a ± 0.7 |
| Knife | 1.8b ± 1.1 | 2.7a ± 1.0 | 2.5a ± 0.7 |
Different letters in row show significant difference (p < 0.05) as analyzed by Fisher's LSD.