Table 2. Concentrations of fecal coliforms and E. coli in seafood products sold in Bangkok, Thailand.
| Fecal coliforms | E. coli | |||
|---|---|---|---|---|
| Samples | Prevalence (%) | Average ± sd (MPN/g) | Prevalence (%) | Average ± sd (MPN/g) |
| Shrimp (n = 85) | 85 (100%) | 9.43 × 104 (3.4 × 104) | 85 (100%) | 1.07 × 104 (2.5 × 104) |
| Oyster (n = 82) | 82 (100%) | 1.10 × 105 (7.1 × 103) | 82 (100%) | 5.13 × 104 (4.5 × 103) |
| Blood cockle (n = 84) | 84 (100%) | 5.71 × 104 (4.8 × 104) | 68 (81.0%) | 5.85 × 103 (2.2 × 104) |
| Asian seabass (n = 84) | 84 (100%) | 8.70 × 104 (4.1 × 104) | 56 (66.7%) | 1.30 × 103 (2.6 × 103) |
| Total (n = 335) | 335 (100%) | 8.70 × 104 (4.1 × 104) | 285 (85.1%) | 1.85 × 104 (3.7 × 104) |
Note:
sd, standard deviation.