Skip to main content

Table 2 Total mold count in examined meat products specimens (CFU/g)

From: Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

Meat products Total mold count (CFU/g)
Minimum Maximum Mean(±SD) P value
Basterma 36 140 0.79 × 102 ± 0.31 × 102 *P < 0.0001
Sausage 103 380 2.9 × 102 ± 0.91 × 102
Minced meat 70 249 1.74 × 102 ± 0.52 × 102
  1. *Significant, (P < 0.05)