. 2003 May;69(5):2959–2963. doi: 10.1128/AEM.69.5.2959-2963.2003

TABLE 1.

Antimicrobial effect of mustard flour combined with acetic acid on strains of three species stored at 5 ± 1°C^a

Species or pH	Day	Log₁₀ CFU/ml (growth)
		0% mustard plus acetic acid (%)			10% mustard plus acetic acid (%)			20% mustard plus acetic acid (%)
		0.0	0.5	1.0	0.0	0.5	1.0	0.0	0.5	1.0
S. enterica	0	6.62^e	6.61^e	6.47^e	6.48^e	6.56^e	6.51^e	6.59^e	6.51^e	6.60^e
	1	5.60^f	<0.3 (−)^d	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)
	2	(+)	(−)	(−)	(−)	(−)	(−)	(−)	(−)	(−)
E. coli	0	6.58^e	6.65^e	6.63^e	6.69^e	6.78^e	6.79^e	6.75^e	6.72^e	6.84^e
	1	5.83^f	<0.3 (−)	<0.3 (−)	4.15^h	5.52^j	3.20^ln	4.00^h	5.23^p	3.54^k
	2	6.01^f	<0.3 (−)	<0.3 (−)	1.59ⁱ	3.47^kl	0.53^o	1.39ⁱ	3.16ⁿ	<0.3 (−)
	3	5.91^f	<0.3 (−)	<0.3 (−)	<0.3 (−)	2.31^m	<0.3 (−)	<0.3 (−)	1.97^q	<0.3 (−)
	5	4.83^g	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)
	7	(+)	(−)	(−)	(−)	(−)	(−)	(−)	(−)	(−)
L. monocytogenes	0	6.45^e	6.75^e	6.68^e	6.75^e	6.67^e	6.68^e	6.65^e	6.65^e	6.72^e
	1	6.64^e	<0.3 (−)	<0.3 (−)	5.49^fg	6.23^e	5.06^fghi	5.40^fgh	6.15^e	4.61^ij
	2	6.64^e	<0.3 (−)	<0.3 (−)	4.81^hij	5.61^f	2.19^l	4.37^j	5.58^fg	1.98^ln
	3	6.60^e	<0.3 (−)	<0.3 (−)	3.35^k	5.04^fghi	0.55^m	2.98^k	4.92^ghij	<0.3 (+)
	5	6.33^e	<0.3 (−)	<0.3 (−)	<0.3 (+)	2.21^l	<0.3 (+)	<0.3 (+)	1.37ⁿ	<0.3 (−)
	7	6.28^e	<0.3 (−)	<0.3 (−)	<0.3 (+)	<0.3 (+)	<0.3 (−)	<0.3 (+)	<0.3 (+)	<0.3 (−)
	9	(+)	(−)	(−)	(−)	(+)	(−)	(−)	(−)	(−)
	11	(+)	(−)	(−)	(−)	(−)	(−)	(−)	(−)	(−)
pH		6.25	2.75	2.56	5.12	3.84	3.60	5.04	3.96	3.80

Three-strain mixtures of all speeres were used. All treatments contained 2% salt (fixed). Day 0 values are bacterial inocula. Recovery of cells was done by enrichment of samples. Least-squares means lacking a common superscript within each microorganism differed significantly (P < 0.05).