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Total bacterial count (log10 CFU/g) (mean ± standard error of the mean, SEM) per packaging method of cod loins during storage (2 °C). The “CO2” samples are packaged with 60% CO2, 40% N2 and a CO2 emitter, and “O2/CO2” is packaged with 60% CO2 and 40% O2. “Industry” samples and “Vacuum” samples are packaged with vacuum. The samples marked with “T” are thawed samples, and the “CO2”, “O2/CO2”, “Vacuum” and “Industry” are fresh packaged fillets.
