Contamination of various food products is an ongoing problem all over the world. The article "Prevalence and Quantitative Detection of Salmonella in Retail Raw Chicken in Shaanxi, China" (J. of Food Production, 2013) reported the following data on the occurrence of salmonella in chicken of three different types: (1) supermarket chilled, (2) supermarket frozen, and (3) wet market fresh slaughtered.
Does it appear that the incidence rate of salmonella occurrence depends on the type of chicken? State and test the appropriate hypotheses using a significance level of .05.