From: Microbial profile of common spices and spice blends used in Tamale, Ghana
Sample Sites | TC | FC | E. coli | SS | C. perfringens |
---|---|---|---|---|---|
A1 | 0 | 2.7 | 1.81 | 0.03 | 0 |
B1 | 0.9 | 1.63 | 0 | 0.44 | 0 |
C1 | 0 | 0 | 2 | 0.34 | 0 |
D1 | 0.31 | 0 | 1.76 | 0 | 0 |
E1 | 0.9 | 1.95 | 0.68 | 0.2 | 0 |
A2 | 0 | 2.13 | 1.43 | 0 | 0 |
B2 | 0 | 1.84 | 0 | 0 | 0 |
C2 | 1.66 | 0.8 | 2.32 | 0.46 | 0 |
D2 | 0.22 | 1.31 | 0 | 0.9 | 0 |
E2 | 0.9 | 0 | 0 | 0.47 | 0 |
A3 | 0.23 | 0.77 | 3.14 | 0.3 | 0 |
B3 | 1.7 | 2.4 | 0.54 | 0.3 | 0 |
C3 | 0 | 1.7 | 0 | 0.64 | 0 |
D3 | 0.69 | 0 | 1.9 | 0.5 | 0 |
E3 | 0.4 | 0.62 | 2.2 | 0 | 0 |
A4 | 1.04 | 0.32 | 2.6 | 0.9 | 0 |
B4 | 0.36 | 0 | 0.66 | 0.72 | 0 |
C4 | 0 | 0 | 1.51 | 0.4 | 0 |
D4 | 0.3 | 1.2 | 0 | 0.8 | 0 |
E4 | 0.5 | 0 | 0 | 0 | 0 |
Min | 0 | 0 | 0 | 0 | 0 |
Max | 1.7 | 2.7 | 3.14 | 0.9 | 0 |
Mean | 0.54 | 0.96 | 1.17 | 0.38 | 0 |
SD | 0.55 | 0.94 | 1.07 | 0.31 | 0 |
GSB (2006) | 0 | 0 | 0 | 0 | 0 |
WHO Limits (2011) | 0 | 0 | 0 | 0 | 0 |