Table 2.

Spoilage microorganisms in spirulina supplements and spirulina-containing foods as determined by plate counting.

Analysis	Powder	Tablets	Lemon Cereal Bar	Tahini with Honey	Cocoa-Praline
	log cfu/g ± Standard Deviation
Aerobic plate count	3.2 ± 0.17	1.9 ± 0.25	2.2 ± 0.06	3.1 ± 0.11	2.5 ± 0.18
Anaerobic plate count	2.7 ± 0.43	<1.0	<1.0	3.1 ± 0.01	2.1 ± 0.12
Aerobic spore count	2.6 ± 0.41	1.7 ± 0.12	1.7 ± 0.14	2.7 ± 0.51	<2.0
Anaerobic spore count	2.7 ± 0.81	<1.0	<1.0	2.1 ± 0.12	<2.0
Pseudomonas spp.	2.8 ± 0.36	<2.7	<2.7	<2.7	<2.7
Lactic acid bacteria	<2.7	<2.7	<2.7	3.1 ± 0.12	<2.7
Yeasts and Moulds	3.0 ± 0.28	<2.7	<2.7	<2.7	<2.7