Table 2 Mean count of enteric pathogens in cheese samples on Nutrient and Salmonella-Shigella (SS) agar (CFU/ml)

1

8.00 ± 0.14^e

1.95 ± 0.07^a

2

4.99 ± 0.02^c

4.10 ± 0.14^a

3

5.75 ± 0.07^d

3.30 ± 0.00^e

4

8.50 ± 0.14^ef

3.85 ± 0.07^f

5

18.50 ± 0.71^l

0.50 ± 0.71^c

6

13.20 ± 0.21ⁱ

5.79 ± 0.45^f

7

15.30 ± 0.57^j

2.40 ± 0.14^cd

8

17.35 ± 0.49^k

4.15 ± 0.07^f

9

18.15 ± 0.21^l

2.10 ± 0.14^d

10

12.35 ± 0.49^h

3.60 ± 0.00^e

11

8.93 ± 0.12^f

2.10 ± 0.00

12

10.85 ± 0.07^g

1.65 ± 0.07^a

13

1.65 ± 0.07^a

2.25 ± 0.07^c

14

2.40 ± 0.14^b

0.00 ± 0.00

15

2.40 ± 0.00^b

0.00 ± 0.00

16

1.45 ± 0.07^a

1.55 ± 0.07^a