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

Abakari, Godwin; Cobbina, Samuel Jerry; Yeleliere, Enoch

doi:10.1186/s40550-018-0065-2

Food Safety and Risk

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	+	+	+

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)

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