Campylobacter fetus subsp. jejuni → dies → in meat pies stored at 37 or 43 degrees C
“The organism exhibited a long lag phase (1 to 2 days) when grown in cooked-meat medium at 37 degrees C and died in meat pies stored at 37 or 43 degrees C”
pieces of money → have contamination → coliforms and S. aureus
“Pieces of money analysis revealed presence of coliforms and S. aureus”
meat pie → has a mean microbial load → 7x103-2.8x104 cfu/g for fresh meat pie from local kiosk
“The mean microbial load of the fresh meat pie from the local kiosk ranged between 7x103-2.8x104 cfu/g”
meat pie → has a mean microbial load → 3x10-4 to too numerous to count (TNTC) for air preserved meat pie for 2 days from local kiosk
“the air preserved and refrigerated meat pie for 2days ranged between 3x10-4 to too numerous to count (TNTC)”
meat pie → has a mean microbial load → 3x103 – 5x103 cfu/g for fresh meat pie from standard eatery
“The mean microbial load on the fresh meat pie from the standard eatery ranged from 3x103 – 5x103cfu/g”
meat pie → has a mean microbial load → 2.3 x104 -3.8 x104 cfu/g for air preserved meat pie for 2 days from standard eatery
“the air preserved and refrigerated meat pie for (2 days) ranged between 2.3 x104 -3.8 x104 cfu/g”
meat pie → has a mean microbial load → 8x 103-1.5 x104 cfu/g for refrigerated meat pie for 2 days from standard eatery
“and 8x 103-1.5 x104 cfu/g respectively”
meat pie → shows a significant difference in microbial load → between control and air preserved meat pie
“Statistical analysis of the mean microbial load showed a significant difference (P<0.05) between control and air preserved meat pie”
meat pie → has a mean microbial load → 1.3 x104 -2.8x104 cfu/g for refrigerated meat pie for 2 days from local kiosk
“and 1.3 x104 -2.8x104 cfu/g respectively”
meat pie → shows no significant difference in microbial load → between control and refrigerated meat pie
“no significant difference in the mean microbial load between control and refrigerated meat pie were (P>0.05)”