TABLE 4.
Physical and chemical features of high-risk and safe sous vide products
| Physical or chemical feature | High riska (products 1, 7, 8, and 13) | Safeb (products 14 and 16) |
|---|---|---|
| P valuec | 7.7 (0.0–22.9) | 234.1 (118.9–349.2) |
| NaCl (% [wt/vol])d | 1.0 (0.2–1.9) | 1.2 (1.0–1.3) |
| pHd | 5.8 (5.1–6.3) | 5.3 |
a
Samples strongly positive for C. botulinum and/or botulinum neurotoxin at both sampling times.
b
Samples negative for C. botulinum and botulinum neurotoxin at both sampling times.
c
Means of the lowest values measured for each product and the range.
d
Means of the highest values measured for each product and the range.