Table 6. Mean counts (mean±SD, log CFU/g) of the main microbial groups detected in the ingredients.
| Ingredient | Total Mesophilic Bacterial Count | Enterobacteriaceae | E. coli | Clostridium Sulfite Reductase | Salmonella1 |
|---|---|---|---|---|---|
| Chicken meat | 5.28±2.45 | 3.20±1.84 | 1.95±0.62 | n.d.2 | n.d. |
| Meat by-products | 5.23±2.32 | 2.97±1.75 | n.d. | n.d. | Positive |
| Rice | 5.73±2.49 | 3.11±1.84 | n.d. | n.d. | n.d. |
| Potatoes | 5.43±0.01 | n.d. | n.d. | n.d. | n.d. |
| Chicken Fat | 1.48±0.84 | n.d. | n.d. | n.d. | n.d. |
| Maize | 4.59±1.83 | 2.58±1.32 | n.d. | n.d. | n.d. |
| Beet Pulp | 4.20±1.70 | 2.51±1.19 | n.d. | n.d. | n.d. |
| HAP3 | 3.15±2.05 | 3.70±1.35 | n.d. | n.d. | n.d. |
| Spiruline | 3.66±1.62 | n.d. | n.d. | n.d. | n.d. |
1 Determined on 50 g.
2 n.d. = not detected.
3 HAP = hydrolyzed animal protein.