TABLE 2.
Log CFU per gram of salad after washing (W) and after treatment in a stomacher (S)
| Origin | Storage conditionsa | Mean ± SD countsb of the following organisms with the indicated treatment:
|
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Total
|
Pseudomonas (CFC medium)
|
Lactic acid bacteria (MRS medium)
|
Yeasts and molds (Petrifilm)
|
Coliforms (Petrifilm)
|
|||||||||
| W | S | W | S | W | S | W | S | W | Sc | ||||
| Norwegian | BS | 4.6 ± 0.4 | 4.7 ± 0.3 | 4.2 ± 0.6 | 4.3 ± 0.4 | <1 | <1 | 1.6 ± 0.2 | 1.6 ± 0.3 | NT | 2.5 | ||
| Norwegian | 4°C | 7.2 ± 0.2 | 7.1 ± 0.2 | 7.0 ± 0.1 | 7.0 ± 0.1 | 4.9 ± 0.5 | 5.0 ± 0.3 | 3.6 ± 0.1 | 3.1 ± 0.2 | NT | 2.3 | ||
| Norwegian | 10°C | 8.2 ± 0.1 | 8.5 ± 0.1 | 7.8 ± 0.1 | 7.6 ± 0.2 | 6.3 ± 0.4 | 6.2 ± 0.1 | 4.1 ± 0.2 | 3.6 ± 0.2 | NT | <1 | ||
| Spanish | BS | 4.2 ± 0.2 | 4.5 ± 0.6 | 4.0 ± 0.3 | 4.0 ± 0.5 | <1 | <1 | 1.6 ± 0.4 | 1.1 ± 0.2 | NT | 2 | ||
| Spanish | 4°C | 7.4 ± 0.2 | 7.4 ± 0.2 | 7.3 ± 0.2 | 7.4 ± 0.2 | 5.5 ± 0.8 | 5.6 ± 0.9 | 3.7 ± 0.3 | 3.6 ± 0.4 | NT | 3 | ||
| Spanish | 10°C | 8.1 ± 0.1 | 7.8 ± 0.1 | 8.1 ± 0.2 | 6.8 ± 0.2 | 9.0 ± 0.1 | 7.6 ± 0.1 | 4.1 ± 0.2 | 3.6 ± 0.4 | NT | >5 | ||
a
BS, before storage.
b
Each log value is based on duplicate analyses of five independent bags, except as otherwise noted. The standard deviations are based on the log values, not the actual counts. NT, not tested.
c
Single samples.