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Microbial Quality of Home Prepared Complementary Foods in Slum Households with Children of Age 6-24 Months in Addis Ababa: A Community Based Cross-sectional Study
Open Journal of Food and Nutrition
| Vol 1, Issue 1
Table 5. Percentageof food samples from different food types that contains unsatisfactory resultfor LogAPC, Log S.aureus, Log Yeast,Log Molds and Log Total coliforms counts (n=91).
Key: Enjera is an Ethiopian known traditional food made mainly from cereal flour such as teff, maize, sorgum etc. Firfir: is prepared by splitting enjera in to smaller pieces. Mixed foods: prepared from two and more of food types indicated above
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| % food samples unsatisfactory for measured microbial parameters | ||||
| Types of samples(n) | Log APC | Log S.aureus | LogYeast | LogMolds | LogTotal coliform |
| Milk(14) | 64.3 | 50 | 64.3 | 14.3 | 21.4 |
| Cereals based foods(37) | 70.3 | 52.8 | 29.7 | 54.1 | 10.8 |
| Enjera with Shiro or firfir (11) | 72.7 | 36.4 | 27.3 | 54.5 | 9.1 |
| Vegetables/tubers(8) | 50 | 37.5 | 12.5 | 12.5 | 12.5 |
| Mixed foods(17) | 82.4 | 58.8 | 64.7 | 11.8 | 17.6 |
| Meat or egg(n=4) | 75 | 50 | 50 | 25 | 0 |
Key: Enjera is an Ethiopian known traditional food made mainly from cereal flour such as teff, maize, sorgum etc. Firfir: is prepared by splitting enjera in to smaller pieces. Mixed foods: prepared from two and more of food types indicated above