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Table 1 Microbial load of spices used for grilling meat in the Tamale

From: Microbial profile of common spices and spice blends used in Tamale, Ghana

Sample Sites TC FC E. coli SS C. perfringens
A1 0 2.7 1.81 0.03 0
B1 0.9 1.63 0 0.44 0
C1 0 0 2 0.34 0
D1 0.31 0 1.76 0 0
E1 0.9 1.95 0.68 0.2 0
A2 0 2.13 1.43 0 0
B2 0 1.84 0 0 0
C2 1.66 0.8 2.32 0.46 0
D2 0.22 1.31 0 0.9 0
E2 0.9 0 0 0.47 0
A3 0.23 0.77 3.14 0.3 0
B3 1.7 2.4 0.54 0.3 0
C3 0 1.7 0 0.64 0
D3 0.69 0 1.9 0.5 0
E3 0.4 0.62 2.2 0 0
A4 1.04 0.32 2.6 0.9 0
B4 0.36 0 0.66 0.72 0
C4 0 0 1.51 0.4 0
D4 0.3 1.2 0 0.8 0
E4 0.5 0 0 0 0
Min 0 0 0 0 0
Max 1.7 2.7 3.14 0.9 0
Mean 0.54 0.96 1.17 0.38 0
SD 0.55 0.94 1.07 0.31 0
GSB (2006) 0 0 0 0 0
WHO Limits (2011) 0 0 0 0 0
  1. Note: All values are units of log10 cfu/ml: A-D: Samples sites and 1–4 means first to fourth sample
  2. TC Total coliform, FC Faecal coliform, E. coli: Escherichia coli, SS Salmonella spp., C. perfringens Clostridium perfringens
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International Journal of Food Contamination

ISSN: 2196-2804

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