TABLE 2.

Tukey’s multiple comparison test of the relationship between log₁₀ reduction average by virus and type of meat^a

Meat comparison at 4°C or −20°C	Phi 6		MHV		TGEV
	Avg difference (95% confidence interval)	P value	Avg difference (95% confidence interval)	P value	Avg difference (95% confidence interval)	P value
4°C
Salmon vs beef	−1.97 (−3.00, −0.93)	0.01*	0.30 (−0.72, 1.32)	0.79	−0.40 (−1.03, 0.23)	0.25
Salmon vs pork	1.38 (0.34, 2.41)	0.01*	2.63 (1.61, 3.66)	<0.01*	−0.48 (−1.11, 0.15)	0.15
Salmon vs chicken	1.37 (0.34, 2.40)	0.01*	2.71 (1.69, 3.74)	<0.01*	−0.11 (−0.74, 0.52)	0.94
Beef vs pork	3.34 (2.31, 4.38)	<0.01*	2.33 (1.31, 3.56)	<0.01*	−0.08 (−0.71, 0.55)	0.98
Beef vs chicken	3.34 (2.30, 4.37)	<0.01*	2.41 (1.39, 3.44)	<0.01*	0.29 (−0.34, 0.92)	0.50
Pork vs chicken	−0.007 (−1.04, −1.03)	>0.99	0.08 (−0.94, 1.10)	0.99	0.37 (−0.26, 0.99)	0.31
−20°C
Salmon vs beef	−1.53 (−2.04, −1.02)	<0.01*	1.70 (0.38, 3.02)	0.01*	−0.08 (−1.32, 1.16)	1.00
Salmon vs pork	−1.63 (−2.15, −1.12)	<0.01*	2.57 (1.25, 3.89)	<0.01*	−0.02 (−1.26, 1.22)	>0.99
Salmon vs chicken	−0.27 (−0.78, 0.25)	0.40	3.49 (2.17, 4.80)	<0.01*	0.69 (−0.55, 1.93)	0.35
Beef vs pork	−0.10 (−0.62, 0.41)	0.92	0.87 (−0.45, 2.19)	0.23	0.06 (−1.18, 1.30)	1.00
Beef vs chicken	1.26 (0.75, 1.78)	<0.01*	1.79 (0.47, 3.11)	0.01*	0.77 (−0.47, 2.01)	0.27
Pork vs chicken	1.37 (0.85, 1.88)	<0.01*	0.91 (−0.41, 2.23)	0.20	0.71 (−0.53, 1.95)	0.32

^a*Significant at the 0.05 level.