1. Thermotolerant coliforms
Table 2. Frequency of indicator microorganisms in nasal and hand samples of food handlers from Japanese restaurants
Samples origin
Samples collected
Thermotolerant coliforms
E. coli n* % n
Nasal swabs 56 5
8.9 2
3.6
Hand swabs 4
7.1
Total
112 10 6
5.4
n* = number of positive samples.
Camila Moura Batista et al. Microbiological and Physicochemical Qualities of Sushi and Sashimi from Japanese
Restaurants in Brazil. Journal of Food and Nutrition Research, 2017, Vol. 5, No. 10, doi: /jfnr
© The Author(s) Published by Science and Education Publishing.