Table 5.
Comparison of mean gas concentrations (ppb) on days 1 and 5 from fresh cut and minced beef and fresh sausage samples after 4 h
| Samples | E coli | Salmonella | Staphylococcus aureus | Pseudomonas aeruginosa | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | SD | P value | Mean | SD | P value | Mean | SD | P value | Mean | SD | P value | |
| Fresh cut | -36.2 | 24.2 | 0.029* | -37.0 | 33.2 | 0.067 | -3.4 | 25.4 | 0.780 | -77.40 | 20.48 | 0.001** |
| Fresh minced | -138 | 55.2 | 0.005** | -122.4 | 44.5 | 0.004** | -127.2 | 47.6 | 0.004** | -131.2 | 33.6 | 0.001** |
| Fresh sausage | -105 | 78.1 | 0.039* | -26.0 | 85.9 | 0.536 | -103.2 | 87.0 | 0.057 | -213.2 | 67.1 | 0.002** |
**indicates P < 0.01, *P < 0.05.