Table 3.

Weekly count of Vibrio parahaemolyticus in fish meat at freezing (-18°C).

Dependent variable	Week	n	Mean of bacterial count = (n×103)	SD	p
Time of exposure	0	6	198.2	9.24	0.000
	1	6	180.8	13.48
	2	6	146.2	7.19
	3	6	96.3	9.22
	4	6	44.2	16.68
	5	6	11.7	4.76
	6	6	1.0	1.55
	7	6	0.0	0.00

SD, standard deviation.