TABLE 5.

Microbial analysis of the brioche samples for the first 4 days after production.

Sample	Days	Microbial count at 30°C, (CFU/g)	Molds at 25°C, (CFU/g)	Yeast at 25°C, (CFU/g)	Bacillus spp., (CFU/g)	B. Cereus, (CFU/g)
Control	1	1.8 × 102	<1.0 × 101	1.2 × 102	<1.0 × 101	<1.0 × 101
	2	8.5 × 102	<1.0 × 101	7.5 × 102	Present but <4.0 × 101	<1.0 × 101
	3	4.7 × 102	<1.0 × 101	3.8 × 102	Present but <4.0 × 101	Present but <4.0 × 101
	4	2.5 × 102	EN = 7.0 × 101	EN = 6.0 × 101	<1.0 × 101	<1.0 × 101
Brioche W/H	1	5.1 × 104	<1.0 × 101	1.0 × 103	Present but <4.0 × 101	<1.0 × 101
	2	9.5 × 103	<1.0 × 101	3.5 × 103	Present but <4.0 × 101	<1.0 × 101
	3	4.3 × 103	<1.0 × 101	4.0 × 103	2.3 × 102	<1.0 × 101
	4	1.1 × 104	<1.0 × 101	6.6 × 103	<1.0 × 101	<1.0 × 101

Abbreviation: EN, estimated number.