Tables index

From

Vendor Practices, Consumption and Contamination by Escherichia coli and Staphylococcus aureus in “Choukouya” Braised Beef in Abidjan (Côte d’Ivoire)

Grah Gnambahon Ruth, Koné Tadiogo Naty Amine, Atobla Koua, Kouamé N’zebo Désiré, Benié Comoé Koffi Donatien, Yakoura Karidja Ouattara, Dadié Adjehi

American Journal of Microbiological Research. 2025, 13(3), 45-51 doi:10.12691/ajmr-13-3-2
  • Table 1. Socio-demographic Characteristics of sellers
  • Table 2. Conditions of Sale and Preparation of Braised Beef
  • Table 3. Socio-Demographic Characteristics of Consumers
  • Table 4. Contamination Rates of Fresh and Braised Beef Samples
  • Table 5. Levels of S. aureus and E. coli in Samples of Fresh and Braised Beef