Recent incidents of food contamination have caused great concern among consumers. The article “How Safe Is That Chicken?” (Consumer Reports, Jan. 2010: 19–23) reported that 35 of 80 randomly selected Perdue brand broilers tested positively for either campylobacter or salmonella (or both), the leading bacterial causes of food-borne disease, whereas 66 of 80 Tyson brand broilers tested positive.
a. Does it appear that the true proportion of non-contaminated Perdue broilers differs from that for the Tyson brand? Carry out a test of hypotheses using a significance level .01 by obtaining a P-value.
b. If the true proportions of non-contaminated chickens for the Perdue and Tyson brands are .50 and .25, respectively, how likely is it that the null hypothesis of equal proportions will be rejected when a .01 significance level is used and the sample sizes are both 80?
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