Microbial Profile of Fresh and Semicooked Nile Tilapia (Oreochromis niloticus) and Hygienic Practice of Fish Handlers in Hawassa, Ethiopia

Table 2

Comparison of the mean microbial load (AMBC, TCC, SC) and pH values based on the student’s T-test for the fresh raw fish fillets (n = 40) and semicooked fish fillets (n = 40) in Hawassa, southern Ethiopia, 2018.

Microbial load parameters	T	Df	Significance. (2-tailed)	Mean differ	Std. error difference	95% confidence interval of difference
						Lower	Upper
AMBC	−26.7	45.6	0.000	−1.86	0.07	−2.002	−1.72
TCC	0.92	78	0.360	0.283	0.31	−0.329	0.89
SC	−0.76	78	0.451	−0.222	0.293	−0.804	0.36
pH	−8.5	78	0.000∗	−0.742	0.088	−0.916	−0.57

AMBC = aerobic mesophilic bacterial count; TCC = total coliform count; SC = staphylococcal count; df = degree of freedom; T = student’s T-test,  = indicates the observed differences in mean microbial load of fish fillets samples for the respective parameters between fresh raw fish fillets and semicooked fish fillets is statistically significant by an independent t-test, at value <0.05.