From:  Effect of preservatives on nutritional quality, shelf life, and profitability of pineapple pomace balls

 Microbial and mycotoxin properties of pineapple pomace ball after 60 days of storage.

Parameter30 days of storage60 days of storage
T1T2T3T4T1T2T3T4
Aspergillus (CFU/g)××××3.10 × 105×××
Shigella (CFU/g)××××2.10 × 106×××
E. coli (CFU/g)××××1.10 × 107×××
Mycotoxin profile
Aflatoxin B1 (µg/kg)××××××××
Aflatoxin B2 (µg/kg)××××××××
Aflatoxin G1 (µg/kg)××××××××
Aflatoxin G2 (µg/kg)××××××××
Ochratoxin A (µg/kg)××××××××
Patulin (µg/kg)××××××××

T1 = control, T2 = KMS-treated pomace ball, T3 = KS-treated pomace ball, T4 = KMS + KS-treated pomace ball. KMS: potassium metabisulfite; KS: potassium sorbate. ×: Not detected.