Delaware Inland Bays and Market Oyster (Crassostrea virginica) Quality for Consumption
Table 5
Correlation R values for turbidity and nitrate with total aerobic bacteria for both closed canal and open water; total aerobic bacteria and total vibrio for closed canal, open water, and market oysters; total psychrotrophic bacteria and total aerobic bacteria for closed canal, open water, and market oysters; and temperature and glycogen levels of oysters from closed canal and open water.
Compared variables
R value
Turbidity versus total aerobic bacteria from the closed canal
0.32
Turbidity versus total aerobic bacteria from the open water
0.02
Nitrate versus total aerobic bacteria from the closed canal
0.20
Nitrate versus total aerobic bacteria from the open water
0.77
Total vibrio versus total aerobic bacteria from the closed canal
0.06
Total vibrio versus total aerobic bacteria from the open water
0.13
Total vibrio versus total aerobic bacteria from the market
0.53
Total psychrotrophic bacteria versus total aerobic bacteria from the open water
0.21
Total psychrotrophic bacteria versus total aerobic bacteria from the closed canal
0.14
Total psychrotrophic bacteria versus total aerobic bacteria from the market
