Microbiological parameters | Products |
| |
Fresh meat (n = 60) | Grilled meat (n = 60) | P-value | |
AMB | 8.77a | 6.78b | 0.012 |
Enterobacteria | 6.58a | 3.05b | 0.028 |
Yeast and Mold | 4.80a | 3.26a | 0.061 |
Bacillus cereus | 6.98a | 4.52b | 0.018 |
Staphylococcus aureus | 6.45a | 4.35b | 0.001 |
Campylobacter spp | 6.03a | 3.86b | 0.018 |
Pseudomonas aeruginosa | 0.45a | 0.15b | 0.006 |
Brucella spp | <1 | <1 |
|