Skip to main content

Table 1 Microbiological counts of three types of ready to eat sesame (log10 CFU g− 1)

From: Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso

  Thermotolerant coliforms Total aerobic mesophilic bacteria Yeasts and moulds Salmonellas spp E. coli
Counts Counts Counts Prsc/Abs/25 g Prsc/Absg
Samples DW DS RS DW DS RS DW DS RS DW, DS, RS DW, DS, RS
1 <1.0 <1.0 3.97 3.18 3.70 5.11 2.00 2.48a 3.79 Abs Abs
2 <1.0 <1.0 <1.0 3.00 3.30 3.93 <1.0 2.00 2.85 Abs Abs
3 <1.0 <1.0 <1.0 3.90 <1.0 3.74 2.85 <1.0 2.48 Abs Abs
4 4.93 <1.0 4.93 5.18 3.30 5.03 3.91 <1.0 3.73 Abs Abs
5 <1.0 <1.0 3.23 3.00 <1.0 4.37 <1.0 <1.0 2.85 Abs Abs
6 3.30 <1.0 3.26 3.93 3.18 3.98 <1.0 <1.0 2.85 Abs Abs
7 2.00 2.30a <1.0 3.18 3.30 4.31 <1.0 <1.0 2.90 Abs Abs
8 2.48 <1.0 3.92 2.48 <1.0 4.51 2.00 <1.0 2.90 Abs Abs
9 3.51 2.02 4.39 3.67 3.30 5.79 2.41 2.00 3.89 Abs Abs
10 3.42 1.90 5.24a 3.55 2.00 6.52a 2.30 <1.0 5.91a Abs Abs
11 <1.0 1.60 3.71 2.48 2.48 3.93 <1.0 2.00 3.41 Abs Abs
12 <1.0 <1.0 4.51 2.95 3.16 5.23 1.18 1.00 3.39 Abs Abs
13 <1.0 <1.0 4.60 3.29 3.66 5.13 1.40 <1.0 4.55 Abs Abs
14 4.54a <1.0 <1.0 6.79a 4.37 6.01 3.98a 1.65 3.03 Abs Abs
15 <1.0 <1.0 3.23 2.78 3.48 3.88 1.00 <1.0 2.56 Abs Abs
16 <1.0 <1.0 3.28 2.98 4.77a 3.45 <1.0 1.48 1.78 Abs Abs
17 2.77 <1.0 3.58 4.72 3.15 5.12 0.70 2.26 4.10 Abs Abs
18 <1.0 <1.0 1.90 3.79 <1.0 3.85 0.70 <1.0 2.37 Abs Abs
19 <1.0 <1.0 <1.0 3.45 <1.0 3.46 1.88 <1.0 2.39 Abs Abs
20 <1.0 <1.0 1.00 4.11 <1.0 3.00 1.74 <1.0 1.70 Abs Abs
21 <1.0 <1.0 4.86 2.80 1.70 5.16 <1.0 <1.0 2.65 Abs Abs
22 3.83 <1.0 <1.0 5.53 2.45 4.54 1.18 1.18 2.51 Abs Abs
23 <1.0 <1.0 <1.0 4.35 3.52 4.85 1.18 2.06 2.45 Abs Abs
24 3.79 <1.0 <1.0 4.95 2.11 4.00 1.48 <1.0 2.00 Abs Abs
25 4.44 <1.0 2.61 4.76 1.48 5.34 1.00 <1.0 2.48 Abs Abs
Average 3.83 1.23 4.26 4.74 3.65 5.39 2.89 1.6 4.55 Abs Abs
  1. a = maximum value in each sample group; minimum value = <1.0; Prcs: presence Abs: absence