Table 5. Shelf life studies of finished salsa products
|
Batch |
Number of weeks studied |
Number of times samples analyzed |
Total plate count |
Total coliform plate count |
Yeast/ mold plate counts |
|
Control #1 |
9 |
3 |
No growth on any plates |
No growth on any plates |
No growth on any plates |
|
Control #2 |
8 |
3 |
No growth on any plates |
No growth on any plates |
No growth on any plates |
|
Control #3 |
8 |
3 |
No growth on any plates |
No growth on any plates |
No growth on any plates |
|
Treatment #1 |
16 |
5 |
No growth on any plates |
No growth on any plates |
No growth on any plates |
|
Treatment #2 |
12 |
5 |
No growth on any plates |
No growth on any plates |
No growth on any plates |
|
Treatment #3 |
11 |
4 |
No growth on any plates |
No growth on any plates |
No growth on any plates |