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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.