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

Table 9

The chi-square test of different microbial isolates of chicken and mutton meat (in combination) against several sanitation parameters.

S. No.	Isolates	Outlets type		Slaughterhouse wash		Apron wash		Chop box wash		Showcase		Water supply area		Drainage		Meat sanitation
		χ^2		χ^2		χ^2		χ^2		χ^2		χ^2		χ^2		χ^2
1	Pseudomonas	8.455	0.004	0.45	0.713^b	1.26	0.262	0.013	0.911	11.22	0.001	14.532	≤0.001	0.409	0.523	18.061	.000
2	E. coli	8.901	0.003		0.140^b	1.327	0.249	1.593	0.207	3.32	0.068	14.403	≤0.001	2.537	0.111	19.013	.000
3	Staphylococcus aureus	0.450	0.502		0.265^b	0.403	0.526	0.013	0.911	8.410	0.004	2.402	0.121	1.201	0.273	6.054	.014
4	Staphylococcus epidermidis	0.0	1		1^a	0.254	0.614	≤0.001	1	1.347	0.246	7.216	0.007	≤0.001	1	0.213	0.644
5	Salmonella	8.717	0.003		0.711^b	4.129	0.042	3.727	0.054	3.589	0.058	10.269	0.001	13.075	.000	8.717	.003
6	Vibrio spp.		0.494^b		0.009^b		0.513^b		0.362^b		1^b		0.178^b		1^b		1^b
7	Mucor	4.501	0.034		1^a		0.745		0.061	9.843	0.002	11.266	0.001	0.245	0.621	7.44	.006
8	Penicillium	9.038	0.003		0.676^a	3.418	0.064		1^a	2.119	0.145	0.015	0.901	0.199	0.655	0.672	0.412
9	Aspergillus	0.392	0.531		1^a		0.745^a		0.111^a	2.282	0.131	0.004	0.949		0.11^a	3.529	0.060
10	Sporotrichum		0.432^b		0.536^a		0.423^b		0.622^a		0.234^b		0.129^b		1^b		0.012^b
11	Alternaria		0.675^b		1^a		0.008^b		1^b		0.03^b		1^b		0.679^b		0.675^b
12	Candida spp.		0.241^b		0.025		0.025^b		1^b		0.087^b		0.073^b		1^b		0.241^b
13	Trichosporon	0.949	0.330		0.075^a		0.078^a		1^a		0.531^a		0.189^a		1^a	0.949	0.33

χ² value denotes the Pearson chi-square value with degree of freedom . ^a25%, ^b50%, and ^c75% of cells have expected count less than 5, respectively. ^∗Tested by Fisher’s exact test with the level of significance at .