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