Table 4: Rho values of HPC, mould, yeast, total and thermotolerant coliforms, E. coli and S. aureus in spices samples between Jan.2010 and Dec. 2017.

Parameters Mould Yeast HPC TC TT E.coli S. aureus
Mould 1 - - - - - -
Yeast -0.072 1 - - - - -
HPC 0.180 -0.009 1 - - - -
TC 0.148 0.096 0.295 1 - - -
TT 0.054 0.068 .227 0.587 1 - -
E. coli 0.28 0.130 0.204 0.395 0.635 1 -
S. aureus 0.029 0.086 0.083 0.215 .015 0.139 1

HPC–heterotrophic plate count, TC–total coliforms, TT–thermotolerant coliforms P-values for mould, yeast, HPC, total and thermotolerant coliforms, E. coli and S. aureus, using Kruskall-Wallis test for spice samples by spice type, region and packed vs unpacked are shown in Table 5.