. 2017 May 12;79(6):1019–1023. doi: 10.1292/jvms.17-0089

Table 3. Bacterial cross-contamination of the non-spiked chicken meats.

Tested solution with 0.2% FBS		200 ppm NaOCl	0.17% FdCa(OH)₂	Mixture	dW₂
Salmonella Infantis^a)	Homogenate	4.74 ± 0.15^c)	3.51 ± 0.58	1.76 ± 0.07	4.74 ± 0.07
Salmonella Infantis^a)	RF^b)	0.00 ± 0.07	1.24 ± 0.52	2.98 ± 0.07	-

E. coli-Rif ^a)	Homogenate	5.20 ± 0.18	2.90 ± 0.21	2.51 ± 0.40	5.21 ± 0.01
E. coli-Rif ^a)	RF^b)	0.01 ± 0.08	2.32 ± 0.20	2.71 ± 0.30	-

a) Titer of SI in the inoculum was 8.62 ± 0.07 and that of Ec-Rif was 8.80 ± 0.04. b) Reduction factor (RF)=log₁₀ (titer in dW₂/ml)−log₁₀ (bacterial titer in treated/ml). c) Data represent means ± standard deviation of three different experiments.