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

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.