Table 7. Mean counts (mean±SD log CFU/g) of the main microbial groups) in the two diets (MDM = Mechanically Deboned Chicken Meat diet and MBP = Meat By-Products diet) at different phases.
| Diet | Phase1 | Total Mesophilic Bacterial Count | Enterobacteriaceae | E. coli | Clostridium Sulfite Reductase | Salmonella2 |
|---|---|---|---|---|---|---|
| MDM | 1 | 2.08±1.19 | n.d.3 | n.d. | n.d. | n.d. |
| MDM | 2 | 2.15±1.05 | n.d. | n.d. | n.d. | n.d. |
| MDM | 3 | 2.08±0.75 | n.d. | n.d. | n.d. | n.d. |
| MDM | 4 | 2.10±1.19 | n.d. | n.d. | n.d. | n.d. |
| MBP | 1 | 1.85±0.62 | n.d. | n.d. | n.d. | n.d. |
| MBP | 2 | 1.48±0.90 | n.d. | n.d. | n.d. | n.d. |
| MBP | 3 | 1.70±0.92 | n.d. | n.d. | n.d. | n.d. |
| MBP | 4 | 1.78±0.92 | n.d. | n.d. | n.d. | n.d. |
1 Phase 1: after extrusion, Phase 2: after drying, Phase 3: at start of conservation period, Phase 4: after 6 months of conservation.
2 Determined on 50 g.
3 n.d. = not detected.