TABLE 2.

Samples analyzed by classical microbiology and metagenetic analyses.

Cleaning method		Samples	n
Conventional cleaning		Ingredients (pasta, bolognese sauce, béchamel sauce, and cheese)	4
		Surfaces	8
		Food products at D0, Dend of the shelf life, and Dend of the shelf+ 7 days	39
Enzymatic cleaning		Surfaces	18
	Reinforced enzymatic cleaning (OPC + CIP)	Food products at D0, Dend of the shelf life, and Dend of the shelf + 7 days	12
		Cleaning water during enzymatic cleaning	7
	Routine enzymatic cleaning 3x/wk	Surfaces	10
		Food products at D0, Dend of the shelf life, and Dend of the shelf + 7 days	12
	Routine enzymatic cleaning 2x/wk	Surfaces	7
		Food products at D0, Dend of the shelf life, and Dend of the shelf + 7 days	12
	Routine enzymatic cleaning 1x/wk	Surfaces	4
		Food products at D0, Dend of the shelf life, and Dend of the shelf + 7 days	9
Conventional cleaning 2		Surfaces	9
		Food products at D0, Dend of the shelf life, and Dend of the shelf + 7 days	12
Enzymatic cleaning	Reinforced enzymatic cleaning 2 (OPC)	Surfaces	18
		Food products at D0, Dend of the shelf life, and Dend of the shelf + 7 days	9
Total			189

OPC, open plant cleaning; CIP, cleaning in place; D₀, food product analyzed at the beginning of the shelf life; D_{end of the shelf life}, food product analyzed at the end of the shelf life; D_{end of the shelf + 7 days}, food product analyzed seven days after the end of the shelf life.