Table 4. Foodborne pathogen counts (Log CFU/mL) during storage in the broth with added natural extracts
| Foodborne pathogen | Escherichia coli |
| Day | CON | SOR | GFS | F0.2 | F0.5 | F1.0 |
| 0 | 3.83±1.22Ca | 4.01±0.98Ba | 3.85±0.78Aa | 3.91±0.95Aa | 4.00±0.90Aa | 3.88±0.81Aa |
| 1 | 7.72±0.00Ba | 5.85±0.00Bb | 0.00±0.00Bd | 4.27±0.65Ac | 3.20±1.20Ac | 3.25±0.70Ac |
| 2 | 11.14±0.00Aa | 11.00±1.81Aa | 0.00±0.00Bb | 0.78±0.00Bb | 0.00±0.00Bb | 0.00±0.00Bb |
CON, TSB broth; SOR, 0.2% sorbic acid; GFS, 0.2% grapefruit seeds; F0.2, 0.2% natural extract; F0.5, 0.5% natural extract; F1.0, 1.0% natural extract.
Means within a column in different letters are significantly different (p<0.05).
Means within a row in different letters are significantly different (p<0.05).
CFU, colony forming units.