Skip to main content

Table 1 Total viable count (TVC) CFU/ml of beef and sausage samples

From: The detection of foodborne bacteria on beef: the application of the electronic nose

Samples

Fresh cut

Fresh minced

Fresh sausage

Frozen cut

Frozen minced

Frozen sausage

Day 1

1.33 × 103

1.00 × 103

1.00 × 101

6.62 × 104

1.37 × 105

2.24 × 104

Day 2

1.70 × 105

4.44 × 102

5.11 × 103

5.33 × 103

6.67 × 102

1.95 × 105

Day 3

1.53 × 105

5.41 × 104

1.11 × 103

4.33 × 103

3.67 × 103

8.33 × 102

Day 4

1.22 × 103

1.03 × 104

5.67 × 104

6.39 × 104

1.56 × 103

3.71 × 105

Day 5

2.42 × 105

6.10 × 104

2.43 × 105

1.11 × 102

1.11 × 102

2.22 × 102