From:  Impact of appertization on the physicochemical, phytochemical properties, nutritional and microbiological qualities of a lemon-enriched tomato juice

 Microbial analysis of the appertized tomato samples

SamplesYeast and molds (log CFU/g)E. coliSalmonella spp.Clostridium botulinum
AT0*476.57 ± 2.89ndndnd
AT1*43.19 ± 2.90ndndnd
AT3*ndndndnd
AT5*ndndndnd
AT10*ndndndnd

*: Results were expressed in triplicate; nd: not determined. AT0: appertized tomato without lemon juice; AT1: appertized tomato + 1 g of lemon juice; AT3: appertized tomato + 3 g of lemon juice; AT5: appertized tomato + 5 g of lemon juice; and AT10: appertized tomato + 10 g of lemon juice. CFU: colony-forming unit; E. coli: Escherichia coli