Table 1: Total viable bacterial count means with their sample type and site of collection.
| Sample Type |
Site of Collection |
Range of Viable Count CFU/g/ml |
| Minimum |
Maximum |
Mean |
|
Meat
|
Abattoir |
0.4x108
|
3 x108
|
1.14 x108
|
| Butchery |
0.4x108
|
3 x108
|
1.55x108
|
| Restaurant |
0.7x108
|
3.x108
|
1.28x108
|
|
Total
|
0.4x108
|
3 x108
|
1.26 x108
|
|
Raw milk
|
Farm |
0.2 x108
|
2 x108
|
0.726 x108
|
| Whole seller |
1 x108
|
2 x108
|
1.58 x108
|
| Cafeteria |
0.4x108
|
2 x108
|
1.51 x108
|
|
Total
|
0.2 x108
|
2 x108
|
1.30 x108
|
|
Yogurt
|
Farm |
0.3x108
|
0.6x108
|
0.48x108
|
| Cafeteria |
0.6x108
|
3x108
|
1.54 x108
|
|
Total
|
0.3x108
|
3x108
|
1.38x108
|
|
Overall total |
0.2x108
|
3x108
|
1.29x108
|