. 2021 Feb 11;7:619023. doi: 10.3389/fnut.2020.619023

Table 1.

Decimal reduction times (D values) for Salmonella enterica as planktonic cells (A) and cells attached to raw chicken breast meat (B) during exposure to lemon juice marinade solutions at 22 ± 1°C.

	D value (minutes)^x
Treatment	TAL	XLT4
(A) PLANKTONIC CELLS
Lemon juice	4.83 ± 0.18^a	3.55 ± 0.26^a
Lemon juice + yucca^*	5.21 ± 0.44^a	3.50 ± 0.08^a
Lemon juice + yucca + 0.1% thyme oil	2.99 ± 0.21^b	2.41 ± 0.40^b
Lemon juice + yucca + 0.2% thyme oil	1.02 ± 0.46^c	0.74 ± 0.28^c
	D value (hours)^x
Treatment	TAL	XLT4
(B) ATTACHED CELLS
Lemon juice	4.59 ± 1.39^a,b	4.04 ± 1.50^a
Lemon juice + yucca	6.44 ± 2.09^a	3.68 ± 1.54^a
Lemon juice + yucca + 0.5% thyme oil	2.46 ± 0.19^b	2.04 ± 0.15^a
Lemon juice + yucca + 1.0% thyme oil	2.25 ± 0.33^b	1.84 ± 0.22^a

yucca extract (0.5%); TAL, thin agar layer medium; XLT4, xylose lysine tergitol agar.

For each group of cells (planktonic or attached) average D values with different superscripts (a, b) within a column are significantly different (P < 0.05).