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Table 1 The frequency percentage of standard plate counts (SPC) and estimated plate counts (EsPC) of bacterial and fungal contamination in different groups

From: Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences

Group Include Type 0–30 (%) 30–300 (%) > 300 (%)
1 (Kebab skewer) All kebab skewers in kitchen Bacteria 1 (8.3) 3 (25) 8 (66.7)
Fungi 10 (83.3)  1 (8.3)  1 (8.3)
2 (food catering and distribution devices) Food distribution containers, washed dishes, glass, tray, soup bowl, tea cup, teapot, sugar bowl, salt and pepper shakers Bacteria 6 (50) 1 (8.3) 5 (41.7)
Fungi 10 (83.3) 2 (16.7) 0 (0)
3 (cooking devices) Chopper, iceplier, ladle, steam boiler, work knife, fish slice, pot, meat grinder, rice mixer, kitchen brush, stripper, grater, colander, ladle and kebab maker Bacteria 4 (9.3) 8 (18.6) 31 (72.1)
Fungi 31 (72.1) 6 (14) 6 (14)
4 (cover of tools and work clothes) Apron, knob, meat grinder cover, chef’s gown, and cover of kebab maker Bacteria 1 (12.5) 2 (25) 5 (62/5)
Fungi 7 (87/5) 1 (12/5) 0 (0)
5 (food storage and transport tools) food carrying containers, tray, trolley, bread basket, rice and wheat storage container Bacteria 3 (18.8) 2 (12/5) 11 (68/8)
Fungi 11 (68/8)  3 (18/8) 2 (12/5)
6 (equipment and devices) Refrigerator, freezer, pastry maker, meat grinder, oven, kebab cooking device, food heater, balance, mixer, stripper Bacteria 1 (2.5) 5 (12/5) 34 (85)
Fungi 32 (80) 2 (5)  5 (15)
7 (spoon and fork) spoon and fork and breakfast knife Bacteria 3 (20) 0 (0) 12 (80)
Fungi 9 (60) 1 (6/7) 5 (33/3)
8 (tools and devices of storage site) Spoon holder, manual dishwasher holder, containers for holding skewers, cabinets, containers for storage of used tools and devices Bacteria 0 (0) 5 (17.2) 24 (82.8)
Fungi 25 (86.2) 4 (13.8) 0
9 (work table) Meat chopping board, bread and vegetables chopping board, and breakfast table Bacteria 1 (4) 6 (24) 18 (72)
Fungi 6 (64) 5 (20) 4 (16)