. 2009 Feb;27(1):41–52. doi: 10.3329/jhpn.v27i1.3316

Table 2.

Mean log₁₀ bacterial counts in water and complementary foods

Bacterial counts cfu/g^†^‡^¶	Water and complementary food samples^∗						p value
Bacterial counts cfu/g^†^‡^¶	Water (n=53)	LB0 (n=53)	LB4 (n=53)	SRP0 (n=53)	SRP4 (n=53)	Traditional foods (n=120)	p value
Aerobic bacteria	4.03±0.67^a	2.24±0.84^b	3.89±0.73^c	4.36±0.48^a	4.63±0.56^a	4.58±1.02^a	<0.001
Coliform	1.87±0.48^a	1.71±0.08^a	2.35±0.82^c	2.80±0.87^b	3.63±0.84^d	2.40±1.02^c	<0.001
Enterobacteriaceae	2.15±0.54^a	1.73±0.12^a	2.54±0.93^c	3.10±0.85^b	3.93±0.77^d	2.58±1.17^c	<0.001

∗LB0 is Lishe bora immediately after preparation; LB4 is Lishe bora 4 hours after preparation; SRP0 is soy-rice porridge immediately after preparation; and SRP4 is soy-rice porridge 4 hours after preparation

†Bacterial counts in mean Log₁₀ cfu/g; the assay cannot detect values <50 cfu/g

‡Mean±SD, with ANOVA p value and post-hoc bonferroni test comparing water, LB0, and SRP0; LB0 and LB4; SRP0 and SRP4; LB4, SRP4, and traditional foods

¶Comparisons with unlike superscripts (a, b, c, and d) indicate significant differences (p<0.05) between subgroups; ANOVA=Analysis of variance; cfu=Colony-forming unit; LB=Lishe bora; SRP=Soy-rice porridge; SD=Standard deviation