Table 3 Results of chemical and microbial tests on sweets in Babol-2019
From: Evaluation of chemical and microbial quality of food in northern Iran
Variables | Levels | Color test | χ2 | P value | |
|---|---|---|---|---|---|
Positive | Negative | ||||
Type of test: results of color in sweets | |||||
Sampling seasons | Spring | 9 (36) | 16 (64) | 8.315 | 0.040 |
Summer | 1 (6.7) | 14 (93.3) | |||
Autumn | 0 | 7 (100) | |||
Winter | 5 (41.7) | 7 (58.3) | |||
Sampling area | Urban | 4 (17.4) | 19 (82.6) | 1.283 | 0.257 |
Rural | 11 (30.6) | 25 (69.4) | |||
Variables | Levels | Mold | χ2 | P value | Yeast | χ2 | P value | ||
|---|---|---|---|---|---|---|---|---|---|
Positive | Negative | Positive | Negative | ||||||
Type of test: results of microbial tests on sweets | |||||||||
Type of sweets | Dry | 10 (11.8) | 75 (88.2) | 26.696 | 0.001 | 9 (10.6) | 76 (89.4) | 35.329 | 0.001 |
wet | 9 (75) | 3 (25) | 10 (83.3) | 2 (16.7) | |||||
Sampling seasons | Spring | 2 (13.3) | 13 (86.7) | 6.967 | 0.073 | 2 (13.3) | 13 (86.7) | 6.967 | 0.073 |
Summer | 9 (29) | 22 (71) | 9 (29) | 22 (71) | |||||
Autumn | 8 (24.2) | 25 (75.8) | 8 (24.2) | 25 (75.8) | |||||
Winter | 0 | 18 (100) | 0 | 18 (100) | |||||
Sampling areas | Urban | 4 (9.1) | 40 (90.9) | 5.633 | 0.018 | 3 (6.8) | 41 (93.2) | 8.337 | 0.004 |
Rural | 15 (28.3) | 38 (71.7) | 16 (30.2) | 37 (69.8) | |||||