Table 5 Fish types, storage conditions and sources of raw fish against TVC and E. coli contamination (n = 189)
Factor assessed | Category | Mean TVC (Log cfu/g) | p value | Number of fish contaminated by E. coli | Percentage | p value |
|---|---|---|---|---|---|---|
Type of fish | Freshwater | 8.3 | 0.0000 | 66 | 35.7 | 0.0227 |
Marine water | 6.2 | 35 | 18.9 | |||
Storage condition | Frozen | 7.2 | 0.0000 | 47 | 25.4 | 0.0006 |
Unfrozen | 8.4 | 54 | 29.2 | |||
Source of fish | Mindu | 8.5 | 45 | 24.3 | ||
Tanga | 6.2 | 0.0000 | 30 | 16.2 | 0.0529 | |
Mwanza | 7.7 | 12 | 6.5 | |||
Mtera | 7.7 | 9 | 4.9 | |||
DSM | 6.2 | 5 | 2.7 |