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.