Microbiological parameters

Products

Fresh meat (n = 60)

Grilled meat (n = 60)

P-value

AMB

8.77^a

6.78^b

0.012

Enterobacteria

6.58^a

3.05^b

0.028

Yeast and Mold

4.80^a

3.26^a

0.061

Bacillus cereus

6.98^a

4.52^b

0.018

Staphylococcus aureus

6.45^a

4.35^b

0.001

Campylobacter spp

6.03^a

3.86^b

0.018

Pseudomonas aeruginosa

0.45^a

0.15^b

0.006

Brucella spp

<1

<1