Table 5: P-values for, mould, yeast, HPC, total and thermotolerant coliforms, E. coli and S. aureus, in spice samples in Ethiopia by spice type, region packed vs unpacked and retails and production sites between Jan. 2010 and Dec. 2017.
|
Parameter
|
Mould
|
Yeast
|
HPC
|
TC
|
TT
|
E. coli |
S. aureus |
| Spice type |
0.001 |
0.008 |
0.001 |
0.001 |
0.016 |
0.028 |
0.048 |
| Regions |
0.002 |
0.024 |
0.049 |
0.396 |
0.771 |
0.319 |
0.177 |
| packaged vs non-pac |
0.03 |
0.006 |
0.010 |
0.057 |
0.136 |
0.733 |
0.865 |
| Retails & prodn sites |
0.151 |
0.757 |
0.001 |
0.064 |
0.028 |
0.028 |
0.193 |
HPC–heterotrophic plate count, TC–total coliforms, TT–thermotolerant coliforms, non-pac – non-packaged, prodn–production