Table 4. Minimum inhibitory concentration (MIC) of preservatives to a mixture of Campylobacter coli, Campylobacter jejuni, Erwinia carotovora, Micrococcus luteus, and Moraxella catarrhalis in animal products

Food		pH	Inoculum concentration (Log CFU/g)	MIC (ppm)1)
				Propionic acid	Benzoic acid	Sorbic acid
Unprocessed animal products	Eggs	7.53±0.02	3.5±0.3	1,500	1,500	>1,200
	Chicken breast	5.77±0.06	4.9±0.7	500	500	100
	Chicken legs	6.39±0.11	5.8±0.7	100	100	100
	Pork ribs	5.96±0.46	4.5±1.0	100	100	100
	Pork sirloin	6.25±0.30	5.2±0.2	100	100	100
	Beef ribs	6.48±0.08	4.2±0.3	100	500	100
	Beef chuck	5.97±0.11	4.6±0.8	500	500	100
	Milk	6.82±0.12	3.8±0.1	500	500	500
Processed animal products	Processed butter	6.77±0.02	3.5±0.3	100	100	100
	Ground meat product	5.90±0.25	5.6±0.5	1,500	>1,500	>1,200
	Natural cheese	5.42±0.14	4.1±0.8	100	100	100
	Smoked eggs	7.60±0.05	3.6±0.2	1,000	500	500

Value was obtained from three independent experiments which showed identical results.