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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)