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

Table 11

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

Parameters/factors	Conditions	N	Mean	S.D.	S.E.	T score	df	p	CI lower	CI upper
Outlets	Tiled	40	6.057	1.477	0.233	−2.736	78	0.008	−1.547	−0.244
	Cemented	40	6.952	1.449	0.229
Slaughter wash	Wash	72	6.460	1.581	0.186	−1.362	78	0.193	−1.151	0.254
	Improper wash	8	6.909	0.768	0.272
Apron wash	Wash	56	6.37	1.542	0.206	−1.216	78	0.228	−1.188	0.287
	Unwashed	24	6.82	1.459	0.297
Chopping box wash	Wash	64	6.35	1.504	0.188	−1.853	78	0.068	−1.611	0.058
	Unwashed	16	7.126	1.478	0.37
Showcase	Covered	44	6.048	1.5	0.226	−3.131	78	0.002	−1.662	−0.37
	Uncovered	36	7.064	1.373	0.229
Water supply	Properly cleaned	46	5.892	1.509	0.222	−4.934	78	≤0.001	−2.021	−0.859
	Improperly cleaned	34	7.333	1.102	0.189
Drainage	Proper	48	6.262	1.589	0.229	1.773	73.1	0.72	−0.055	1.27
	Improper	32	6.87	1.362	0.24
Meat sanitation	Good	40	5.6	1.35	0.213	−6.62	78	≤0.001	−2.361	−1.269
	Poor	40	7.412	1.088	0.172
Meat type	Chicken	40	6.91	1.562	0.247	2.43	78	0.017	0.145	1.46
	Mutton	40	6.103	1.388	0.219

df, degree of Freedom. The level of significance at .