Table 4.
Distribution of Salmonella MICs (recommended working concentrations) of food industry biocide formulations
| Formulation no. | % recommended working concna |
|||
|---|---|---|---|---|
| Range | Minimum | Maximum | Mean | |
| 1 | 96.87 | 3.13 | 100.00 | 35.2303 |
| 2 | 24.80 | 0.20 | 25.00 | 2.9562 |
| 3 | 24.80 | 0.20 | 25.00 | 3.3955 |
| 4 | 3.13 | <0.20 | 3.13 | 0.2731 |
| 5 | 6.25 | <0.20 | 6.25 | 0.3502 |
| 6 | 49.80 | 0.20 | 50.00 | 3.0092 |
| 7 | 24.80 | 0.20 | 25.00 | 2.6174 |
a
Shown are the percent recommended working concentrations (relating to the concentrations in which the formulations are applied in industry, where 100% is the concentration recommended by the manufacturer and 50% is half that concentration). The range statistic is defined as the difference recorded in the maximum and minimum MICs (this statistical value, expresses the variation in response of the bacterial strain in the collection to the individual biocides). The minimum and maximum MICs recorded for the entire collection are shown, as are the mean MICs for the given biocides across the strain collection.