. 2026 Sep 18;13:1943445. doi: 10.3389/fnut.2026.1943445

Table 2.

Microbial analysis results of pastrami samples (log cfu/g).

Microbial analysis	Product Name
Microbial analysis	AP	TP	SP
TMAB	6.62 ± 0.03^a	3.48 ± 0.04^c	6.40 ± 0.01^b
Coliform	2.44 ± 0.06^a	***	***
Total yeast–mold	***	***	4.41 ± 0.00^a
Enterobacteriaceae	3.85 ± 0.05^a	***	***

^a–cLowercase letters indicate significant differences among pastrami samples (mean ± SD) (p < 0.05). AP, Antrikot pastrami obtained from Kayseri market, SP, Sliced pastrami obtained from Kayseri market, TP, Pastrami produced from turkey breast meat, TMAB, total mesophilic aerobic bacteria.

***Not detected.