Table 2.
Microbiological parameters and Stx phage density in minced beef and salad samplesb
| Sample | No. of samples | Microbiological parameters (no. of CFU or PFU·25 g−1) |
Stx phage density (no. of stx GCs·25 g−1)a |
||||
|---|---|---|---|---|---|---|---|
| Aerobic colonies | E. coli bacteria | Somatic coliphages | Average | Max | Min | ||
| Beef | 36 | 8.75 × 106 (6.02 × 105) | 7.38 × 103 (1.05 × 103) | 5.00 × 102 (2.00 × 102) | 1.27 × 104 (4.00 × 104) | 1.78 × 105 | 1.01 × 102 |
| Salad | 32 | 1.57 × 106 (2.52 × 105) | 4.25 × 103 (4.16 × 103) | < 0.1 | 2.3 × 103 (3.86 × 103) | 1.57 × 104 | 1.82 × 102 |
a
Max and min, samples showing the maximum and minimum values for Stx phages, respectively.
b
Values shown in parentheses are standard deviations.