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