TABLE 2.

Antimicrobial effect of mustard flour combined with acetic acid on strains of three species stored at 22 ± 1°C^a

Species	Time (h)	Log10 CFU/ml (growth)
		0% mustard plus % acetic acid (pH)			10% mustard plus % acetic acid (pH)			20% mustard plus % acetic acid (pH)
		0.0 (6.24)	0.5 (2.76)	1.0 (2.57)	0.0 (5.09)	0.5 (3.83)	1.0 (3.61)	0.0 (5.02)	0.5 (3.96)	1.0 (3.81)
S. enterica	0	6.86e	6.72e	6.79e	6.67e	6.75e	6.63e	6.68e	6.81e	6.67e
	12	6.78e	<0.3 (−)d	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)
	24	5.78f	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)
E. coli	0	6.96e	6.79e	6.80e	6.84e	6.76e	6.93e	6.78e	6.99e	6.77e
	12	6.43f	<0.3 (−)	<0.3 (−)	<0.3 (+)	1.66h	<0.3 (−)	<0.3 (+)	1.30i	<0.3 (−)
	24	6.11g	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (−)
	48	(+)	(−)	(−)	(−)	(−)	(−)	(−)	(−)	(−)
L. monocytogenes	0	6.94e	6.84e	6.85e	6.85e	6.75e	6.74e	6.89e	6.84e	6.79e
	12	6.97e	<0.3 (−)	<0.3 (−)	2.30g	5.65h	<0.3 (+)	2.19g	3.83i	<0.3 (+)
	24	6.57f	<0.3 (−)	<0.3 (−)	<0.3 (−)	<0.3 (+)	<0.3 (−)	<0.3 (−)	<0.3 (+)	<0.3 (−)
	48	(+)	(−)	(−)	(−)	(+)	(−)	(−)	(−)	(−)
	72	(+)	(−)	(−)	(−)	(−)	(−)	(−)	(−)	(−)

^aSee Table 1, footnote a.