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Impact of cooking (moist heat) on Vibrio parahaemolyticus.
| Dependent variable | Dry heat temperature | n | Mean of bacterial count = (n×103) | SD | p |
|---|---|---|---|---|---|
| Temperature of exposure | 55°C/1 minute | 6 | 126.0 | 19.30 | 0.000 |
| 63°C/2 minutes | 6 | 85.0 | 16.55 | ||
| 71°C/3 minutes | 6 | 34.5 | 14.04 | ||
| 79°C/4 minutes | 6 | 2.5 | 1.38 | ||
| 87°C/5 minutes | 6 | 0.0 | 0.00 |
SD, standard deviation.
