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.