Table 4 Comparison of mean gas concentrations (ppb) on days 1 and 5 from fresh cut and minced beef and fresh sausage samples after 2 h
From: The detection of foodborne bacteria on beef: the application of the electronic nose
Samples | E. coli | Salmonella typhimurium | Staphylococcus aureus | Pseudomonas aeruginosa | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Mean | SD | P value | Mean | SD | P value | Mean | SD | P value | Mean | SD | P value | |
Fresh cut | 18.6 | 23.5 | 0.151 | -2.2 | 24.3 | 0.850 | 32.8 | 22.9 | 0.033* | -34.4 | 20.96 | 0.021* |
Fresh minced | -106 | 65.0 | 0.022* | -61.2 | 50.9 | 0.055 | -33.4 | 29.9 | 0.067 | -54.8 | 46.8 | 0.059 |
Fresh sausage | -205 | 67.9 | 0.003** | -195.2 | 136.5 | 0.033* | -127.8 | 20.86 | 0.000** | -255.2 | 26.2 | 0.000** |