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Impact of microwave (dry heating) on Vibrio parahaemolyticus.
| Dependent variable | Frying heat temperature | n | Mean of bacterial count = (n×103) | SD | p |
|---|---|---|---|---|---|
| Temperature of exposure | 50°C/5 minutes | 6 | 25.3 | 20.59 | 0.001 |
| 55°C/10 minutes | 6 | 10.0 | 9.08 | ||
| 65°C/15 minutes | 6 | 4.8 | 5.38 | ||
| 70°C/20 minutes | 6 | 0.0 | 0.00 | ||
| 75°C/25 minutes | 6 | 0.0 | 0.00 |
SD, standard deviation.
