ALWAYS state the hypothesis you are testing, the test statistics, critical value or p-value, and write your conclusions and interpretations for every question. Problem 2.1 In recent years the irradiation of food to reduce bacteria and preserve the food longer has become more common. A company that performs this service has developed four dierent methods of irradiating food. To determine which is best, it conducts an experiment where dierent foods are irradiated and the bacteria count is measured. As part of the experiment the following foods are irradiated: meat, poultry, veal, tuna, and yogurt. The results are shown below. Food Method 1 Method 2 Method 3 Method 4 Meat 47 53 36 68 Poultry 53 61 48 75 Veal 68 85 55 45 Tuna 25 24 20 27 Yogurt 44 48 38 46 a. Set up the ANOVA Table. Use = 0.01 to determine the critical values. b. Can the company infer at the 1% signicance level that dierences in the bacteria count exist among the four irradiation methods