Table 6.

Sulfite‐reducing anaerobes (CSR) 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 ± 0.1aA	2 ± 0.1aA	2.7 ± 0.1aA	3.5 ± 0.08aA
Freeze‐dried garlic powder	2.1 ± 0.2aA	<1 ± 0.6dB	<1 ± 0.6cB	<1 ± 0.4bC
Oven‐dried garlic powder	2 ± 0.1aA	<1.6 ± 0.1bB	<1 ± 0.3C	<1 ± 0.3bC
Microcapsules EO 5%	2 ± 0.1aA	<1.6 ± 0.45bB	<1.6 ± 0.2bB	<1 ± 0.4bC
Microcapsules EO 10%	2 ± 0.1aA	<1.6 ± 0.1bB	<1 ± 0.5cC	<1 ± 0.4bC	1.7	2.7
Microcapsules EO 15%	2 ± 0.2aA	<1 ± 0.2B	<1 ± 0.2cB	<1 ± 0.1dC
Microcapsules EO 20%	2 ± 0.1aA	<1 ± 0.3B	<1 ± 0.2cB	<1 ± 0.1dD

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%.