Research Article
Microbial Quality and Safety of Raw Vegetables of Fiche Town, Oromia, Ethiopia
Table 4
Frequency distribution of tested microbes of selected vegetables sold in Fitche town, Central Ethiopia, 2020.
| | Microbial groups | Sample type | Log CFU/g (%) | | <2 | 2–2.9 | 3–3.9 | 4–4.9 | 5–5.9 | 6–6.9 | 7–7.9 |
| | AMB† | Tomato | — | — | — | | 17 (85) | 3 (15) | | | Cabbage | | | | 2 (10) | 4 (20) | 11 (55) | 3 (15) | | Green pepper | — | — | 2 (10) | 13 (65) | 5 (25) | — | — | | Carrot | — | — | — | 2 (10) | 4 (20) | 14 (70) | — | | Lettuce | — | — | — | 4 (20) | 13 (65) | 3 (15) | — |
| | EB‡ | Tomato | — | 1 (5) | 15 (75) | 4 (20) | — | — | — | | Cabbage | — | — | — | — | 17 (85) | 3 (15) | — | | Green pepper | — | — | 3 (15) | 11 (55) | 6 (30) | — | — | | Carrot | — | — | 9 (45) | 10 (50) | 1 (5) | — | — | | Lettuce | — | — | — | 8 (40) | 7 (35) | 5 (25) | — |
| | Coliforms | Tomato | — | 12 (60) | 8 (40) | — | — | — | — | | Cabbage | — | — | — | 6 (30) | 14 (70) | — | — | | Green pepper | — | 4 (20) | 15 (75) | 1 (5) | — | — | — | | Carrot | — | 2 (10) | 16 (80) | 2 (10) | — | — | — | | Lettuce | — | — | 3 (30) | 13 (65) | 4 (20) | — | — |
| | Staph§ | Tomato | — | 20 (100) | — | — | — | — | — | | Cabbage | — | — | — | 3 (15) | 16 (80) | 1 (5) | — | | Green pepper | — | — | 20 (100) | — | — | — | — | | Carrot | — | 2 (10) | 16 (80) | 2 (10) | — | — | — | | Lettuce | — | — | 8 (40) | 12 (60) | — | — | — |
| | Yeasts | Tomato | 4 (20) | 16 (80) | — | — | — | — | — | | Cabbage | 1 (5) | 18 (90) | 1 (5) | — | — | — | — | | Green pepper | 5 (25) | 15 (75) | — | — | — | — | — | | Carrot | 4 (20) | 16 (80) | — | — | — | — | — | | Lettuce | — | 20 (100) | — | — | — | — | — |
| | Mold | Tomato | 4 (20) | 16 (80) | — | — | — | — | — | | Cabbage | 4 (20) | 16 (80) | — | — | — | — | — |
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†Aerobic mesophilic bacteria, ‡Enterobacteriaceae, §Staphylococci, and a colony forming unit. |
