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Interactive effect of dietary treatments (CON, basal diet; AVI, basal diet + 0.5% organic acids and essential oils) and storage time (days 0, 4, 7 and 11) on microbial counts of raw meat, expressed as log10 cfu/g: (a) Enterococcus spp.; (b) mesophilic bacteria; (c) psychrotrophic bacteria; (d) coagulase-positive Staphylococcus; (e) Lactic Acid Bacteria (LAB); (f) yeasts/moulds. a–e Values with different superscripts are significantly different (p < 0.05).
