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. 2021 Jul 3;8(3):361–366. doi: 10.5455/javar.2021.h523

Table 2. Total microbial load of TVC, TSC, and TCC in Phuchka, salad, egg toppings, and vendors’ hand wash.

Bacterial loads
Sample name	TVC		TSC		TCC
Sample name	No. (%)^a	Mean ± SD^b	No. (%)^a	Mean ± SD	No. (%)^a	Mean ± SD
Phuchka (n = 10)	10 (100%)	4.98 ± 1.16	8 (80%)	4.00 ± 1.31	4 (40%)	4.56 ± 1.68
Salad (n = 10)	10 (100%)	5.39 ± 2.04	8 (80%)	4.65 ± 1.66	2 (20%)	3.70 ± 1.38
Egg toppings (n = 10)	10 (100%)	4.85 ± 1.53	7 (70%)	3.82 ± 1.50	4 (40%)	3.21 ± 1.00
Hand wash (n = 10)	10 (100%)	6.18 ± 1.70	10 (100%)	5.15 ± 1.22	3 (30%)	4.75 ± 1.37
Total	40 (100%)	5.35 ± 0.59	33 (82.5%)	4.47 ± 0.61	27 (67.5)	4.10 ± 0.73

SD = Standard deviation.

^aNumber of positive samples.

^bMean bacterial count expressed in log CFU/g.