Table 5.

Escherichia coli enumeration in ground meat

Extract*	Day 0 at 4°C	Day 2 at 4°C	Day 4 at 8°C	Day 6 at 8°C	Limits
					m	M
	log CFU/g
Control sample	2.4 ± 0.2aB	2.6 ± 0.4aAB	3.2 ± 0.26aA	4 ± 0.5aA
Freeze‐dried garlic powder	2.6 ± 0.0aA	<1 ± 0.5dB	<1 ± 0.6bB 0	<1 ± 0.3B
Oven‐dried garlic powder	2.5 ± 0.1aA	2 ± 0.1bB	< 1.6 ± 0.2bC	< 1.6 ± 0.2bC
Microcapsules EO 5%	2.4 ± 0.2aA	2.6 ± 0.1aA	< 1.6 ± 0.0bB	<1 ± 0.1cC	1.7	2.7
Microcapsules EO 10%	2.3 ± 0.3aA	< 1.6 ± 0.7cB	< 1.6 ± 0.2bB	<1 ± 0.4bC
Microcapsules EO 15%	2.4 ± 0.2aA	< 1.6 ± 0.7cB	<1 ± 0.4cC	<1 ± 0.4bC
Microcapsules EO 20%	2.5 ± 0.1aA	<1 ± 0.5dB	<1 ± 0.4cB	<1 ± 0.1cC

Within a column, means lacking a common lowercase letter are different (p < .05).

Within a row and within each preservation period, means lacking a common uppercase letter are different (p < .05).

^*Concentration of each extract after inoculation was 0.1%.