. 2021 Mar 12;100(7):101116. doi: 10.1016/j.psj.2021.101116

Table 5.

Effect of sequential 2-minute dip treatments in 0 (Positive Control), 0.5, 1, or 2% LGEO (vol/vol) against S. Heidelberg attachment to broiler chicken meat and in treatment waters at scalding (54°C) then chilling (4°C) temperatures.

	S. Heidelberg (Log₁₀CFU/Sample)
Treatments	Meat	Chilling Water	Scalding Water
Positive Control	4.3 ± 0.13^c	3.1 ± 0.24^b	3.6 ± 0.12^b
0.5% LGEO	3.9 ± 0.11^b	ND^a	ND^a
1% LGEO	3.8 ± 0.11^b	ND^a	ND^a
2% LGEO	3.6 ± 0.04^a	ND^a	ND^a

Abbreviation: ND, non-detectable by surface plating and enrichment.

^a–c

Values with different superscripts differed significantly at P < 0.05 column-wise within each sample.

* least square means.

S. Heidelberg counts are expressed in log₁₀ CFU/sample (means* ± SE; n = 6 meat and n = 4 for water samples per treatment).