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. 2024 Jan 18;13(1):11516. doi: 10.4081/ijfs.2024.11516

Table 2.

Vibrio parahaemolyticus count after preservation of fish meat in refrigerator (4°C) for three days with a one-day sampling interval.

Dependent variable Day n Mean of bacterial count = (n×103) SD p
Time of exposure 0 6 198.2 9.24 0.004
1 6 192.8 10.89
2 6 182.5 5.65
3 6 178.0 9.53

SD, standard deviation.