Bacterial isolates
Frequency (n=171)
Percent (%)(N=230)
S. aureus
54
23.5
E.coli
25
10.9
Klebsiella spp.
37
16.1
Enterobacter spp.
21
9.1
Citrobacter spp.
10
4.3
Proteus spp.
5
2.2
Serratiamarcescens
6
2.6
Providenciarettegri
3
1.3
Pseudomonas aeruginosa
8
3.5
Salmonella spp.
2
0.9
Table 3:
Type and prevalence of potential food borne bacterial hand contaminants among food-handlers working in the student cafeterias of JU main campus, May 2012 to April 2013
