Table 2.

Microbial analyses of Colonial salami-type dry-fermented sausages.

Sample	TC *	TTC *	CPS *	SRC *	LAB *	Enterococci *	Yeasts *	Molds *	Salmonella **	Listeria spp. **
L01	2.04	2.00	2.00	1.00	7.60	5.89	8.34	<2.00	A	P
L02	<1.00	<1.00	<2.00	<1.00	6.91	4.29	6.64	7.00	A	P
L03	1.70	1.70	<2.00	<1.00	8.32	3.11	3.11	7.30	A	A
L04	3.89	3.81	<2.00	1.48	6.60	5.68	6.81	4.30	A	A
L05	4.73	4.73	2.48	<1.00	7.84	5.78	8.30	7.48	A	P
L06	2.26	<1.00	<2.00	<1.00	7.84	3.63	7.28	7.00	A	A
L07	1.00	1.00	4.73	<1.00	7.86	6.20	6.81	7.30	A	A
L08	<1.00	<1.00	<2.00	<1.00	7.91	3.67	6.78	7.00	A	A
L09	2.08	1.60	2.90	<1.00	8.38	6.25	7.20	4.48	A	A
L10	<1.00	<1.00	<2.00	<1.00	6.79	3.15	6.55	7.30	A	A
L11	2.86	2.28	2.00	<1.00	6.75	4.70	7.47	7.30	A	A
L12	2.00	2.00	2.30	<1.00	8.48	3.87	7.95	4.00	A	P
L13	<1.00	<1.00	<2.00	1.00	7.96	2.30	6.83	<2.00	A	P

* cfu·log⁻¹; ** Presence (P) or absence (A) in 25 g of sausage; TC: total coliforms; TTC: thermotolerant coliforms; CPS: coagulase-positive staphylococci; SRC: sulfite-reducing clostridia; LAB: lactic acid bacteria.