From:  Accelerated shelf-life testing (ASLT)—based prediction for ozone water and preservative combination treated boneless chicken claw

 The changes in quality indexes of boneless chicken claws at 37°C.

Storage time/dTotal number of colonies/(CFU/g)Escherichia coliPathogenic bacteriapHTVB-N/(mg/100 g)Sensory score
0< 1--4.58 ± 0.0054.57 ± 0.5496.4 ± 0.8
313 ± 2--4.43 ± 0.0055.67 ± 0.1991.4 ± 1.5
6200 ± 36--4.33 ± 0.0096.55 ± 0.2586.8 ± 0.9
9300 ± 10--4.22 ± 0.0088.91 ± 1.0978.7 ± 1.6
12660 ± 18--4.17 ± 0.0099.67 ± 0.1672.5 ± 0.6
151,000 ± 52--4.15 ± 0.01210.16 ± 1.0969.6 ± 1.0
183,980 ± 142--4.12 ± 0.00810.85 ± 1.0563.5 ± 1.1
216,410 ± 369--4.08 ± 0.00811.26 ± 1.0459.4 ± 2.3
248,770 ± 129--3.92 ± 0.00511.27 ± 1.1146.3 ± 2.3
27Super--3.82 ± 0.01112.34 ± 1.07Metamorphic

Pathogenic bacteria (Staphylococcus aureus, Pseudomonas, Bacillus amyloliquefaciens). “Super” indicates that the total number of colonies exceeds 10,000 CFU/g. “-” indicates that the bacteria are not detected. “< 1” indicates that all dilutions (including liquid sample stock) plates are sterile, and colony growth is then calculated as less than 1.0 multiplied by the lowest dilution.