The FDA has determined that, on average, 20 percent of ground turkey has the salmonella bacteria. A meat processor argues that its new processing technique results in much less salmonella than the usual 20 percent. 144 batches of ground turkey are sampled for the presence of salmonella and 11% were found to be contaminated. Use the 4-step method to test the hypothesis that the new technique of the meat processor has lower contamination rates. Use 90% confidence level