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Table 1 Descriptive statistics of microbiological count of raw chicken meats from 5 different classifications of retail outlets

From: A cross-sectional study on the microbiological quality and safety of raw chicken meats sold in Nairobi, Kenya

  

Total count log10CFU/ml of carcass rinse

  

Bacteria

Summary statistics

Supermarkets

H.I.A butcheries

H.M.I butcheries

L.M.I butcheries

L.I.A butcheries

E.coli

Average log10

0.9376

2.6510

5.0007

4.8084

4.9882

Median

0.9031

1.7243

6.0000

5.9031

6.0792

SD

0.6794

2.3638

2.8155

2.5910

3.1096

Minimum

0.0000

0.0000

0.0000

1.0410

0.0000

Maximum

2.1460

8.0000

8.0790

8.0000

8.0000

Coliforms

Average log10

1.7239

5.0769

6.1855

5.2953

6.0111

Median

1.5315

6.0000

7.5374

6.0000

7.0731

SD

1.3324

2.9304

2.3052

2.5475

2.6770

Minimum

0.6990

0.9030

0.3420

1.1760

0.4770

Maximum

8.0000

8.0790

8.1610

8.0000

8.1760

  1. H.I.A butcheries- High income area butcheries, H.M.I butcheries- High-middle income area butcheries.
  2. L.M.I- Low-middle income area butcheries, L.I.A- Low income area butcheries.
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BMC Research Notes

ISSN: 1756-0500

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