Research Article
Microbial Quality and Safety of Raw Vegetables of Fiche Town, Oromia, Ethiopia
Table 3
Microbial counts (log CFU/g) of selected vegetables collected from markets in Fiche town, Central Ethiopia, 2020.
| | Vegetable types | Microbial groups log CFU/g (mean ± standard error) | | AMB† | EB‡ | Coliforms | Staph§ | Yeast | Mold |
| | Tomato | 5.7 ± 0.3 | 3.7 ± 0.5 | 2.8 ± 0.5 | 2.5 ± 0.2 | 2.3 ± 0.3 | 2.2 ± 0.4 | | Cabbage | 6.4 ± 0.6 | 5.7 ± 0.3 | 5.1 ± 0.5 | 5.3 ± 0.4 | 2.4 ± 0.3 | 2.2 ± 0.3 | | Green pepper | 4.7 ± 0.6 | 4.7 ± 0.5 | 3.4 ± 0.5 | 3.7 ± 0.2 | 2.1 ± 0.3 | 1.7 ± 0.3 | | Carrot | 6.2 ± 0.7 | 4.2 ± 0.5 | 3.5 ± 0.4 | 3.3 ± 0.4 | 2.2 ± 0.2 | 1.8 ± 0.3 | | Lettuce | 5.3 ± 0.7 | 5.2 ± 0.8 | 4.3 ± 0.7 | 4.0 ± 0.5 | 2.5 ± 0.3 | 2.0 ± 0.3 | | Mean (N = 100) | 5.7 ± 0.6 | 4.7 ± 0.5 | 3.8 ± 0.5 | 3.8 ± 0.3 | 2.3 ± 0.3 | 2.0 ± 0.3 |
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†Aerobic mesophilic bacteria, ‡Enterobacteriaceae, §Staphylococci, and a colony forming unit. |
