Table 1.

Strains employed for the trial and culture and standardization conditions.

Strains		Origin	Incubation Temperature (°C)	Incubation Time (h)
Pseudomonas fluorescens	P34	Dairy products	28	24
Brochothrix thermosphacta	B2	Poultry meat	30	48
Brochothrix thermosphacta	B1	Poultry meat	30	48
Salmonella Enteritidis	S2	Meat	37	24
Salmonella Typhimurium	S4	Meat	37	24
Enterococcus faecium	P14	Fish	30	48
Enterococcus faecium	ATCC 19434	Type strain	30	48
Listeria monocytogenes	LM 4	Meat products	37	48
Listeria monocytogenes	ATCC 19144	Type strain	37	48
Listeria monocytogenes	ATCC 7644	Type strain	37	48
Staphylococcus aureus	STA 32	Dairy products	37	48
Staphylococcus aureus	STA 47	Dairy products	37	48
Staphylococcus aureus	STA 39	Dairy products	37	48