Table 3: P values for, fungi, ACC, coliforms and E. coli in meats and fish samples in Ethiopia by sample type, regions, catering, Pepper added vs not added, date and packed vs non-packaged between January 2013 to December 2017.
| Parameters |
Mould |
Yeast |
ACC |
TC |
TT |
E. coli |
| Packaged vs non-packaged |
0.793 |
0.084 |
0.875 |
0.823 |
0.006 |
0.001 |
| Pepper added vs not added |
0.745 |
0.026 |
0.001 |
0.003 |
0.086 |
0.163 |
| premises |
0.31 |
0.471 |
0.543 |
0.179 |
0.432 |
0.009 |
| Sample type |
0.256 |
0.832 |
0.034 |
0.004 |
0. 152 |
0.213 |
| Regions |
0.017 |
0.614 |
0.004 |
0.034 |
0.025 |
0.001 |
| Year |
0.543 |
0.005 |
0.121 |
0.01 |
0.055 |
0.242 |
ACC– Aerobic Colony Count, TC–total coliforms, TT–thermotolerant coliforms.