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Table 1 Microbiological assessment of salad samples collected from local food joints

From: Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

  Microbial Count   Occurrence
Site Sample Condition TBC cfu/ml TSsC cfu/ml E. coli cfu/ml TSC cfu/ml Bacillus spp Salmonella spp. E.coli
Zone 1 1F Semi-closed TNTC TFTC 9.2 × 106 0 + + +
Zone 1 2 R Opened TFTC 0 1.51 × 107 0 + +
Zone 1 3 H opened TNTC 1.45 × 104 5.7 × 106 0 + + +
Zone 2 4 F Semi-closed TNTC 1.18 × 104 2.15 × 107 0 + + +
Zone 1 5 R Semi-closed 0 4.1 × 103 2.15 × 107 0 + +
Zone 1 6 R Semi-closed 0 0 1.46 × 107 0 +
Zone 1 7 S Semi-closed TNTC 0 1.55 × 107 0 + +
Zone 1 8 S Semi-closed TNTC TNTC 2.79 × 107 TFTC + + +
Z0ne 2 9 H opened TNTC TNTC 1.44 × 107 7.1 × 103 + + +
Zone 2 10 H Semi-closed 1.18 × 107 0 1.98 × 107 7.9 × 103 + +
Zone 2 11 H Semi-closed 1.3 × 107 TFTC 3.8 × 106 4.0 × 103 + + +
Zone 2 12 H opened TNTC 2.0 × 104 TNTC 8.1 × 103 + + +
Zone 2 13 H Semi-closed TFTC 5.4 × 103 1.26 × 107 1.1 × 104 + + +
Zone 2 14 H opened TNTC 0 1.52 × 107 7.2 × 103 + +
Zone 2 15 S Semi-closed 9.7 × 106 0 1.38 × 107 1.04 × 104 + +
Zone 2 16 H Semi-closed TNTC 5.5 × 103 TNTC 7.3 × 103 + + +
Zone 3 17 F Semi-closed 9.0 × 106 3.4 × 103 1.56 × 107 TFTC + + +
Zone 3 18 H opened 1.83 × 107 0 4.7 × 106 8.1 × 103 + +
Zone 3 19 H opened 3.1 × 106 TFTC 6.5 × 106 9.2 × 103 + + +
Zone 3 20 S Semi-closed 7.4 × 106 1.17 × 104 9.9 × 106 TNTC + + +
Zone 3 21 F opened TFTC TFTC TFTC 1.61 × 104 + + +
Zone 3 22 F Semi-closed 1.08 × 107 TFTC 8.3 × 106 1.40 × 104 + + +
Zone 3 23 S Semi-closed 2.12 × 107 TFTC 7.0 × 106 TNTC + + +
Zone 3 24 H opened 1.07 × 107 1.36 × 104 4.0 × 106 TNTC + + +
Zone 4 25 H opened 4.4 × 106 TFTC TFTC TNTC + + +
Zone 4 26 H Semi-closed 1.2 × 107 8.4 × 103 TFTC 3.5 × 103 + + +
Zone 4 27 H opened 1.43 × 107 0 TFTC 4.9 × 103 + +
Zone 4 28 S opened 2.4 × 107 TNTC TFTC TFTC + + +
Zone 4 29 R opened 2.21 × 107 TNTC 0 2.96 × 104 + +
Zone 4 30 R open TNTC TNTC 4.3 × 106 1.15 × 104 + + +
  1. Total Bacillus spp. Count (TBC), Total Salmonella spp. Count (TSsC), Total Shigella spp. Count (TSC) E. coli count (E. coli). TNTC (too numerous to count) > 300. TFTC (too few to count) < 30 counts. R (Rubber), S (Spoon), H (Hands), F (Tongs)