Table 5. Cell counts of pathogenic microorganisms in sausages during storage1)

Trait Treatments Time (day)
0 4 8 14
LM NC 2.30±1.00a 7.11±4.81a 7.00±5.85a 7.23±5.95a
PC 2.30±1.00a 7.14±5.60a 8.15±6.65a 6.94±4.65a
M1 2.30±1.00b 7.07±5.76a 8.33±4.78a 7.44±6.31a
M4 2.11±1.00b 1.00±1.40b 4.46±1.40a 5.42±3.26a
M6 2.48±1.00c 4.11±2.51bc 5.70±4.62ab 6.78±5.59a
CP NC 3.51±1.00c 4.57±1.00bc 6.97±4.63ab 7.85±6.83a
PC 3.23±1.70b 4.55±1.00a 5.56±2.70a 4.82±2.65a
M1 4.28±3.22b 4.40±1.00b 7.10±5.00a 6.03±4.48ab
M4 3.13±1.40c 4.32±1.00bc 6.56±5.01a 6.42±5.13ab
M6 3.30±1.00c 4.21±1.00bc 5.79±4.56ab 6.39±4.61a
SAL NC 3.63±2.53b 7.57±6.10a 7.35±4.70a 7.59±6.24a
PC 3.24±1.40b 5.79±4.31ab 5.87±4.38ab 6.36±6.54a
M1 3.15±1.48b 6.95±5.30a 6.18±4.18a 6.81±4.48a
M4 3.10±1.54b 4.90±3.00ab 5.13±3.98a 5.31±4.22a
M6 3.06±1.65b 4.30±3.00ab 4.81±3.40a 5.30±0.00a
EC NC 3.64±2.20b 9.71±7.60a 8.15±6.75a 8.18±6.30a
PC 3.38±2.00b 7.89±5.98a 7.86±5.40a 8.10±6.18a
M1 3.45±1.30b 7.00±5.30a 6.40±5.18a 6.48±5.00a
M4 3.40±1.95b 4.70±3.70a 0.00±0.00c 0.00±0.00c
M6 3.42±1.40b 5.00±1.00a 0.00±0.00c 0.00±0.00c
Unit : Log CFU/g, All values were presented by mean of three replicates.
Means within a row with different letters are significantly different.
LM, Listeria monocytogenes; NC, negative control (sausage with no preservative); PC, positive control (sausage with 0.2% grapefruit seed extract); M1, sausage with mixture 1; M4, sausage with mixture 4; M6, sausage with mixture 6; CP, Clostridium perfringens; SAL, Salmonella spp.; EC, Escherichia coli.