Tables index

From

Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria

Binta Sambo Abdullahi, Sakina Bello Maiha, Fatimah Dauda Kida

American Journal of Food Science and Technology. 2020, 8(6), 242-249 doi:10.12691/ajfst-8-6-3
  • Table 1. Bacteriological quality of foods at different stages of preparation and handling in the restaurant
  • Table 2. Bacteriological quality of foods at different stages of preparation and handling in the cafeteria
  • Table 3. Bacteriological quality of foods at different stages of preparation and handling in the bukateria
  • Table 4. Biochemical characterisation of presumptive E. coli, B. cereus and S. aureus from food and swab samples
  • Table 5. Antibiogram of B. cereus, E. coli, and S. aureus isolated from food and swab samples.