Table 6.
Impact of frying on Vibrio parahaemolyticus.
| Dependent variable | Moist heat temperature | n | Mean of bacterial count = (n×103) | SD | p |
|---|---|---|---|---|---|
| Temperature of exposure | 50°C/5 minutes | 6 | 164.3 | 16.76 | 0.000 |
| 55°C/10 minutes | 6 | 128.7 | 12.89 | ||
| 65°C/15 minutes | 6 | 106.8 | 6.76 | ||
| 70°C/20 minutes | 6 | 58.5 | 22.06 | ||
| 75°C/25 minutes | 6 | 22.3 | 24.71 |
SD, standard deviation.