Table 2– Score distribution among different bakery industries enrolled in the health surveillance programme
ScoreBakeryFlour millsBakery ingredient industryTotal
TraditionalIndustrial
Low1946 (60.5)721 (51.6)213 (54.2)179 (55.9)3059 (57.4)
Intermediate706 (22.0)379 (27.1)109 (27.7)88 (27.5)1282 (24.1)
High562 (17.5)298 (21.3)71 (18.1)53 (16.6)984 (18.5)
  • Data are presented as n (%).