Open Access
Table 1.
Effect of EMF ELF treatment of salads on microbiological indicators during storage
| Processing parameters EMF ELF | Frequency of control | |||||
|---|---|---|---|---|---|---|
| Shelf life, h | ||||||
| background | 24 | 48 | 72 | 96 | 120 | |
| NMAOAnM, ×10 4 CFU/g | ||||||
| Tav ωav Iav | 0.75 | 0.86 | 0.77 | 1.40 | 1.90 | 2.40 |
| Tav ωav Imax | 0.45 | 0.49 | 0.74 | 0.83 | 1.80 | 1.90 |
| Tmax ωav Iav | 0.69 | 0.57 | 0.74 | 0.83 | 0.92 | 0.90 |
| Tmax ωav Imax | 0.61 | 0.72 | 1.81 | 1.22 | 1.77 | 3.40 |
| Tav ωmax Iav | 1.34 | 1.52 | 1.60 | 1.66 | 1.70 | 1.72 |
| Tav ωmax Imax | 1.20 | 1.62 | 1.73 | 1.90 | 2.72 | 3.10 |
| Tmax ωmax Iav | 1.72 | 3.13 | 3.18 | 3.70 | 8.80 | 11.60 |
| Tmax ωmax Imax | 1.72 | 2.05 | 2.92 | 3.54 | 4.63 | 12.60 |
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