Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania

Universal Journal of Food Science and Technology | Vol 2, Issue 1

Table 1. Microbiologicalfindings of the productsamples in Log CFU.g^-1 (Mean±SD)

Company No.	*Escherichia coli*	*Aspergillus flavus*	*Aspergillus parasiticus*
1	2.25±0.10^a	2.23±0.04^e	*
2	*	2.70±0.21^abc	*
3	3.00±0.02^a	2.83±0.01^a	*
4	*	2.49±0.00^bcde	*
5	1.25±1.77^ab	2.55±0.03^abcde	*
6	2.97±0.15^a	2.59±0.13^abcd	*
7	2.36±0.26^a	2.79±0.08^ab	*
8	2.63±0.04^a	2.78±0.00^ab	1.22±1.72^ab
9	2.80±0.02^a	2.68±0.08^abc	*
10	*	*	*
11	*	2.40±0.13^cde	*
12	*	2.31±0.05^de	*
13	2.42±0.20^a	*	2.75±0.05^a
14	*	2.69±0.05^abc	*

Values are given as means ± standard deviation (SD) of the duplicate determinations. Values in the same column having the same superscripted letters are not statistically significant differences (p>0.05) according to Tukey’s Honest Significant Different (HSD).

* - indicating the samples were below the detection limit (<0.04 CFU.g^-1).

Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania

Table 1. Microbiologicalfindings of the productsamples in Log CFU.g-1 (Mean±SD)

Table 1. Microbiologicalfindings of the productsamples in Log CFU.g^-1 (Mean±SD)