Table 3 Distribution of TPC, TC and total yeasts and moulds in the bread samples (flat, Fino, and toast), Alexandria, 2021–2022
From: Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt
Type of bread | ||||
|---|---|---|---|---|
Flat n = 56 | Fino n = 54 | Toast n = 58 | p value of Kruskal Wallis test | |
Total plate count (CFU/g) | ||||
Mean ± SD | 3.4 × 106 ± 7.6 × 106 | 5.48 × 105 ± 1.90 × 106 | 1.4 × 106 ± 1.0 × 106 | p < 0.001* KW = 16.953 |
Median (IQR) | 1.8 × 104 (5.69 × 105) | 6.15 × 102 (5.70 × 105) | 0.0 (1.01 × 104) | |
Min–Max | 0.0–5.36 × 107 | 0.0–1.14 × 107 | 0.0–7.74 × 107 | |
Total yeasts and moulds (CFU/g) | ||||
Mean ± SD | 1.14 × 104 ± 3.49 × 104 | 1.56 × 103 ± 7.09 × 103 | 1.93 × 102 ± 5.77 × 102 | p = 0.060 KW = 5.641 |
Median (IQR) | 1.0 × 102 (1.0 × 103) | 0.0(1.0 × 102) | 0.0 (4.25 × 102) | |
Min–Max | 0.0 -15 × 104 | 0.0 – 5 × 104 | 0.0 – 4 × 103 | |
Total coliforms (MPN/g) | ||||
Mean ± SD | 24.6 ± 146.8 | 4.74 ± 12.25 | 22.3 ± 144.0 | p = 0.493 KW = 1.414 |
Median (IQR) | 3.0 (0.0) | 3.0 (0.0) | 3.0 (0.0) | |
Min–Max | 3.0–1.1 × 102 | 1.0–93.0 | 3.0–1.1 × 103 | |