Research Article
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.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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. |