DESIGN ANALYSIS OF E.COLI (ESCHERICHIA COLI) CONTENTS OF FOODS SOLD IN RESTAURANTS, CANTEENS AND WAY

By Samuel Obeng
By Samuel Obeng

2/20/2012 11:28:23 AM -

Objectives of the Study
The main objective is to find out the e.coli (food poison) content of foods sold in the community.

The specific objectives are:
To determine the factors leading to food poisoning in the community

To identify the e.coli content in foods sold in restaurants, canteens and wayside food-joints

To identify the safest place of dining in the community

To make suggestions and recommendations based on the findings of the research

Research Hypothesis
H_a0: τ_i=0 ∀ i where i=1,2,3 and τ is the treatment mean

H_a1: τ_i≠0 for some i
H_b0: 〖2τ〗_1=τ_2+τ_3 where τ_1,τ_(2 ) and τ_3 are the treatment means of the e.coli

contents of foods sold in restaurants,canteens and wayside food joints respectively

H_b1: 〖2τ〗_1≠τ_2+τ_3

H_c0: τ_2=τ_3
H_c1: τ_2≠τ_3
The model is Y_ij=μ+τ_i+ε_(ij ) where μ is the overall mean and ε is the residual

Y is the total and Ʈ is the treatment mean.
The level of significance (α) for the study is 0.01 since the test is very vital to humans' health.

For more details Contact:
SAMUEL KWAKU OBENG
(MANAGING DIRECTOR)
SAMVEN'S RESEARCH AND CONSULTANCY UNIT LIMITED
P.O.BOX GP18174, ACCRA
Location: Nungua-ACCRA, BEHIND THE WASHING BAY, IN-BETWEEN NUNGUA KANTAMANTO AND RAVICO/ROYAL MAJESTY HOTEL

Email: [email protected]
Tel: 0244085917/0267252112/0275828011
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