Table 1.
The level of Salmonella obtained after 24‐hr incubation in TSBYE with pH 6.0, 7.4, and 9.0 at four temperatures (15, 25, 35, and 45°C)*
| pH | Incubation temperature (°C) | |||
|---|---|---|---|---|
| 15 | 25 | 35 | 45 | |
| 6.0 | 8.4 ± 0.1 A c | 9.3 ± 0.2 A a | 8.9 ± 0.2 B b | 6.4 ± 0.1 B d |
| 7.4 | 8.3 ± 0.1 A b | 9.2 ± 0.2 AB a | 9.1 ± 0.2 AB a | 6.5 ± 0.0 B c |
| 9.0 | 8.3 ± 0.1 A c | 8.9 ± 0.2 B b | 9.3 ± 0.0 A a | 6.9 ± 0.0 A d |
*
Means followed by the same upper‐case letters in the same column within each incubation temperature are not significantly different (p > 0.05); means followed by the same lower‐case letters in the same row within the same pH are not significantly different (p > 0.05); data represent means ± standard error (n = 3).