Table 4. Changes in microbial properties (Log CFU/g) of irradiated/low-salt sausage during refrigerated storage

Storage (d)	Control (1.5% NaCl)	Low-salt sausages¹⁾ (0.75% NaCl)				SEM²⁾

		L-control	γ-ray	E-beam	X-ray
Aerobic count plates
0	1<^Aa	1<^Ba	ND^A	ND^Aa	ND^Aa	0.062
7	1<^Bab	1<^Ba	ND^A	ND^Aa	ND^Aa	0.074
14	1.1^Bab	3.2^Cb	ND^A	ND^Aa	ND^Aa	0.328
21	1.2^Bb	4.2^Cc	ND^A	ND^Aa	ND^Aa	0.448
28	3.5^Bc	6.0^Cd	ND^A	1<^Ab	1<^Ab	0.610
SEM	0.372	0.585	-	0.063	0.083
Coliform
0	ND³⁾	ND^a	ND	ND	ND	0.000
7	ND	ND^a	ND	ND	ND	0.000
14	ND	1<^a	ND	ND	ND	0.015
21	ND	1<^a	ND	ND	ND	0.015
28	ND^A	3.1^Ba	ND^A	ND^A	ND^A	0.347
SEM	0.000	0.345	-	-	-
Enterobacteriaceae
0	ND	ND^a	ND	ND	ND	0.000
7	ND	ND^a	ND	ND	ND	0.000
14	ND	ND^a	ND	ND	ND	0.000
21	ND	1<^a	ND	ND	ND	0.015
28	ND^A	1.7^Bb	ND^A	ND^A	ND^A	0.156
SEM	0.000	0.155	-	-	-
Pseudomonas spp.
0	ND	ND^a	ND	ND	ND	0.000
7	ND	ND^a	ND	ND	ND	0.000
14	ND	ND^a	ND	ND	ND	0.000
21	ND^A	2.0^Bb	ND^A	ND^A	ND^A	0.272
28	1<^A	5.1^Bc	ND^A	ND^A	ND^A	0.479
SEM	0.124	0.509	-	-	-