Relationship of Sanitation Parameters with Microbial Diversity and Load in Raw Meat from the Outlets of the Metropolitan City Biratnagar, Nepal

Table 10

Independent sample T-test of mean of different types of isolates in meat against several sanitation parameters and meat type.

Parameters/Factors	Conditions	N	Mean	S.D.	S.E.	T score	df		CI lower	CI upper
Outlets	Tiled	40	2.78	1.230	0.194	−3.160	78	0.002	−1.589	−0.361
	Cemented	40	3.75	1.515	0.240
Slaughter wash	Wash	72	3.19	3.19	0.175	−1.259	78	0.212	−1.757	0.396
	Improper Wash	8	3.88	3.88	0.350
Apron wash	Wash	56	3.00	1.348	0.180	−2.547	78	0.013	−1.559	−0.191
	Unwashed	24	3.88	1.541	0.315
Chopping box wash	Wash	64	3.25	1.469	0.184	−0.153	78	0.879	−0.878	0.753
	Unwashed	16	3.31	1.448	0.362
Showcase	Covered	44	2.77	1.097	0.165	−3.564	78	0.001	−1.696	−0.480
	Uncovered	36	3.86	1.624	0.271
Water supply	Properly cleaned	46	2.54	1.130	0.167	−6.256	78	≤0.001	−2.230	−1.153
	Improperly cleaned	34	4.24	1.281	0.220
Drainage	Proper	48	3.00	1.337	0.193	−2.013	78	0.048	−1.305	−0.007
	Improper	32	3.66	1.558	0.275
Meat sanitation	Good	40	2.38	0.868	0.137	−6.859	78	≤0.001	−2.290	−1.260
	Poor	40	4.15	1.388	0.219
Meat type	Chicken	40	3.30	1.265	0.2	0.229	78	0.819	−0.577	0.727
	Mutton	40	3.23	1.641	0.259

df, degree of Freedom. The level of significance at p ≤ 0.05.