Sampling parameters | Categories | N | Microbiological quality of samples (%) | ||||
E. coli | Salmonella | ||||||
S | Ac | N S | S | C | |||
Types of vegetables constituting the salad | To + On | 184 | 36.4a | 24.5a | 39.1a | 99.5a | 0.5a |
To + On + Cu | 108 | 0.9b | 29.6a | 69.4b | 94.4b | 5.6b | |
To + On + Cu + Lt | 14 | 0.0b | 7.1b | 92.9b | 92.9ab | 7.1ab | |
TOTAL | 306 | 22.2 | 25.5 | 52.3 | 97.4 | 2.6 | |
Salads sampling time | Day | 172 | 33.1a | 28.5a | 38.4a | 99.4a | 0.6a |
Night | 132 | 8.2b | 21.6a | 70.1b | 94.8b | 5.2b | |
TOTAL | 306 | 22.2 | 25.5 | 52.3 | 97.4 | 2.6 | |
Communes of sampling salad | Abobo | 60 | 18.3a | 21.7a | 60.0a | 95.0a | 5.0a |
Adjamé | 64 | 21.9a | 26.6a | 51.6a | 96.9a | 3.1a | |
Treichville | 60 | 21.7a | 28.3 | 50.0a | 98.3a | 1.7a | |
Yopougon | 62 | 24.2a | 24.2a | 51.6a | 96.8a | 3.2a | |
Cocody | 60 | 25.0a | 26.7a | 48.3a | 100.0a | 0.0a | |
TOTAL | 306 | 22.2 | 25.5 | 52.3 | 97.4 | 2.6 |