TABLE 4.
Results of microbiological analysis of end products at end of shelf life based on comparative enumeration by mesophilic (30°C) and psychrotrophic (22°C) incubationa
| Sample | End product | Count (avg log no. of CFU/g ± SD) |
Underestimation (log no. of CFU/g) at 30°Cb | |||||
|---|---|---|---|---|---|---|---|---|
| PCA |
RCA |
MRS |
||||||
| 22°C | 30°C | 22°C | 30°C | 22°C | 30°C | |||
| EP.1 | Farfalle (carrot, peppers, chicken, rocket, tomato) | 8.45 ± 0.00 | 7.46 ± 0.03 | 8.32 ± 0.02 | 7.46 ± 0.08 | 8.39 ± 0.08 | 7.09 ± 0.05 | 1.30 |
| EP.2 | Niçoise salad | 8.77 ± 0.02 | 8.25 ± 0.06 | 8.67 ± 0.04 | 7.69 ± 0.06 | 8.75 ± 0.06 | 6.97 ± 0.02 | 1.78 |
| EP.3 | Noodle pasta with shrimp and peppers | 9.29 ± 0.02 | 8.94 ± 0.03 | 9.02 ± 0.02 | 7.83 ± 0.03 | 9.16 ± 0.04 | 7.70 ± 0.02 | 1.46 |
| EP.4 | Potato salad with bacon | 7.57 ± 0.05 | 7.53 ± 0.08 | 7.59 ± 0.02 | 7.20 ± 0.10 | 7.39 ± 0.09 | 6.10 ± 0.04 | 1.29 |
| EP.5 | Bulgur tandoori | 7.34 ± 0.09 | 6.17 ± 0.13 | 7.11 ± 0.03 | 5.73 ± 0.05 | 7.16 ± 0.16 | 5.69 ± 0.09 | 1.47 |
| EP.6 | Quinoa with carrot and beans | 8.86 ± 0.05 | 8.43 ± 0.06 | 8.95 ± 0.13 | 8.20 ± 0.03 | 9.16 ± 0.04 | 8.30 ± 0.02 | 0.85 |
a
All samples were used for the pyrosequencing analysis. Plating was performed in triplicate. PCA, plate count agar; RCA, reinforced clostridial agar.
b
Underestimation on MRS medium.