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. 2022 Nov 20;19(22):15345. doi: 10.3390/ijerph192215345

Figure 5.

Figure 5

The bacterial growth (fold change compared to the base value measured after washing in tap water, before placing into the cabinets) in the meat under different working conditions at 34 °C. (A) No ventilation and different ventilation levels at 90%, 34 °C; (B) no ventilation and different ventilation levels at 70%, 34 °C; (C) no ventilation and different ventilation levels at 50%, 34 °C. * p < 0.05 vs. no ventilation 90%; *** p < 0.001 vs. no ventilation 90%; # p < 0.05 vs. no ventilation 70%; ## p < 0.01 vs. no ventilation 70%; ### p < 0.001 vs. no ventilation 70%; $ p < 0.05 vs. no ventilation 50%. & p < 0.05 vs. low-level V; && p < 0.01 vs. low-level V.