Skip to main content

Table 5 Comparison of mean gas concentrations (ppb) on days 1 and 5 from fresh cut and minced beef and fresh sausage samples after 4 h

From: The detection of foodborne bacteria on beef: the application of the electronic nose

Samples

E coli

Salmonella

Staphylococcus aureus

Pseudomonas aeruginosa

Mean

SD

P value

Mean

SD

P value

Mean

SD

P value

Mean

SD

P value

Fresh cut

-36.2

24.2

0.029*

-37.0

33.2

0.067

-3.4

25.4

0.780

-77.40

20.48

0.001**

Fresh minced

-138

55.2

0.005**

-122.4

44.5

0.004**

-127.2

47.6

0.004**

-131.2

33.6

0.001**

Fresh sausage

-105

78.1

0.039*

-26.0

85.9

0.536

-103.2

87.0

0.057

-213.2

67.1

0.002**

  1. **indicates P < 0.01, *P < 0.05.