Table 2.

The shelf life of pita bread, stored in a plastic tray, contaminated with P. verrucosum and treated with 8, 16, 33 and 50 mg/g of oriental mustard flour sauce, in comparison to the control experiment and the pita bread treated with the preservative compound E-282.

Treatment	Days
	3	4	5	6	7
Control	+	+	+	+	+
E-282	−	−	+	+	+
8 mg/g	−	+	+	+	+
16 mg/g	−	−	+	+	+
33 mg/g	−	−	−	+	+
50 mg/g	−	−	−	−	−

(+) Positive growth; (−) Negative growth.