Table 4. Effects of fermented spinach extracts on total viable count,
E. coli
, and Coliform bacteria of cooked cured pork loins
Treatments
1)
Total viable count
E. coli
Coliform bacteria
Control (−)
1.65±0.11
a
N.D
N.D
Control (+)
0.46±0.06
c
N.D
N.D
T1
1.01±0.12
b
N.D
N.D
T2
0.44±0.15
c
N.D
N.D
T3
0.34±0.12
c
N.D
N.D