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References in periodicals archive ?
Effects of using pre-converted nitrite from natural source on total viable count, Escherichia coli, and total coliform bacteria in cooked pork sausage Treatments 1) Total viable count Escherichia coli (log CFU/g) (log CFU/g) NC 2.10 [+ or -] 0.11 (a) ND PC 1.61 [+ or -] 0.19 (ab) ND FS 1.42 [+ or -] 0.03 (b) ND FL 1.68 [+ or -] 0.06 (ab) ND FC 1.64 [+ or -] 0.12 (b) ND FR 1.78 [+ or -] 0.08 (b) ND SEM 0.070 -- p value 0.006 -- Treatments 1) Total coliform bacteria (log CFU/g) NC ND PC ND FS ND FL ND FC ND FR ND SEM -- p value -- All values are mean [+ or -] standard error (n = 9).
Total viable counts in both traditionally made and machine churner made samples were in the 2-7 Log cfu/g range with the exception of Ngoma sample at 10 Log cfu/g.
Microbiological analysis of fruit juice samples demonstrated the presence of total viable counts (3.23+-0.29 to 7.28+-0.41 log10 CFU/mL), total Staphylococcal counts (0.00+-0.00 to 4.89+-0.83 log10 CFU/mL), total coliform counts (0.00+-0.00 to 4.48+-1.03 log10 CFU/mL) and total fungal counts (1.75+-0.58 to 4.40+-0.20 log10 CFU/mL).
Initial contamination of the fresh samples in terms of total viable count (TVC) of bacteria was low (3.75 log cfu/g).
At this temperature, a reduction of 89.6% in total viable count and 94.4% in total coliform count was achieved, while Escherichia coli and S.
Thiobarbituric acid, total volatile basic nitrogen, pH, total viable counts, and K values increased significantly (P < 0.05) with the storage time, whereas the texture profile indexes decreased significantly (P < 0.05).
Determination of heterotrophic plate count/ total viable count
The initial total viable count on minced meat samples collected from supermarkets and small shops were 4.3 and 4.8 [log.sub.10] CFU/g, respectively.
For control specimens, the following processes, that is, incubation, harvest, and counting the total viable count, were the same as those for the sample specimens and were carried out simultaneously.