Table 3.
Sample type Bacterial strains |
A | B | C | D | E |
---|---|---|---|---|---|
Bacillus cereus | – | 6 ± 0.1 | 6 ± 0.3 | 10 ± 0.5 | 6 ± 0.8 |
(10.65) | (170. 5) | (85. 25) | (1000) | ||
Bacillus subtilis | – | 8 ± 0.3 | 6 ± 0.1 | 10 ± 0.6 | 9 ± 1.0 |
(21.31) | (341) | (85. 25) | (1000) | ||
Escherichia coli | – | 8 ± 0.2 | 6 ± 0.2 | 6 ± 0.4 | 7 ± 0.5 |
(21.31) | (170. 5) | (42.62) | (1000) | ||
Micrococcus luteus | 6 ± 0.2 | 8 ± 0.2 | 8 ± 0.2 | 11 ± 0.7 | 8 ± 0.4 |
(1000) | (21.31) | (341) | (85. 25) | (1000) | |
Pseudomonas aeruginosa | 9 ± 0.1 | – | 12 ± 0.9 | 7 ± 0.3 | |
– | (21.31) | (85. 25) | (1000) | ||
Salmonella typhimurium | 10 ± 0.3 | 6 ± 0.3 | 6 ± 0.7 | 6 ± 0.5 | |
– | (21.31) | (42.62) | (10.65) | (1000) | |
Serratia marcescens | 10 ± 0.2 | 6 ± 0.4 | 6 ± 0.5 | 15 ± 0.9 | |
– | (21.31) | (42.62) | (21.31) | (1000) | |
Staphylococcus aureus | 6 ± 0.1 | 6 ± 0.4 | 8 ± 0.6 | 8 ± 0.9 | 7 ± 0.8 |
(1000) | (21.31) | (341) | (85. 25) | (1000) |