Table 5.
The microbiological quality of selected food products on the date of minimum durability (time 0) and 1 month, 3 months and 6 months after the date of minimum durability.
| Product | Time [Months] | Enterobacteriaceae [log CFU/g] | TVC [log CFU/g] | TYMC [log CFU/g] | Salmonella spp. | Listeria Monocytogenes |
|---|---|---|---|---|---|---|
| Milk | 0 | 2.03 ± 0.36 | 2.48 ± 0.35 | <1.00 | ND | ND |
| 1 | 1.15 ± 1.00 | 1.53 ± 0.40 | <1.00 | - | - | |
| 3 | <1.00 | <1.00 | <1.00 | - | - | |
| 6 | <1.00 | <1.00 | <1.00 | ND | ND | |
| Pasta | 0 | 1.77 ± 1.55 | 1.13 ± 0.98 | 1.02 ± 0.28 | ND | ND |
| 1 | 1.51 ± 1.34 | 2.36 ± 0.37 | <1.00 | - | - | |
| 3 | <1.00 | 2.29 ± 0.03 | <1.00 | - | - | |
| 6 | <1.00 | <1.00 | <1.00 | ND | ND | |
| Mayonnaise | 0 | <1.00 | 1.74 ± 0.04 | <1.00 | ND | ND |
| 1 | <1.00 | 1.72 ± 0.36 | <1.00 | - | - | |
| 3 | <1.00 | <1.00 | <1.00 | - | - | |
| 6 | <1.00 | 1.93 ± 0.76 | <1.00 | ND | ND | |
| Jam | 0 | 1.30 ± 0.52 | 1.52 ± 0.24 | <1.00 | ND | ND |
| 1 | 2.71 ± 0.30 | 1.70 ± 0.00 | 1.32 ± 0.15 | - | - | |
| 3 | 2.32 ± 0.28 | 2.74 ± 0.45 | <1.00 | - | - | |
| 6 | <1.00 | <1.00 | <1.00 | ND | ND |
Explanatory notes: ND–not detected; *- within the columns indicate significant differences within the product categories (p< 0.05).