@article{Kunová_Haščík_Lopašovský_Kačániová_2021, title={The microbiological quality of minced pork treated with garlic in combination with vacuum packaging}, volume={15}, url={https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1585}, DOI={10.5219/1585}, abstractNote={<p>The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and <em>Pseudomonas</em> spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g<sup>-1</sup> in aerobically packed samples, 5.59 log CFU.g<sup>-1</sup> in samples treated with garlic oil, 5.36 log CFU.g<sup>-1</sup> in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g<sup>-1</sup> in samples treated with fresh garlic on 8<sup>th</sup> day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8<sup>th</sup> day of storage (<em>p</em> <0.05). The average value of CB was 4.13 log CFU.g<sup>-1</sup> in aerobically packed samples, 1.82 log CFU.g<sup>-1</sup> in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g<sup>-1</sup> on 8<sup>th</sup> day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8<sup>th</sup> day of storage (<em>p</em> <0.05). The average number of <em>Pseudomonas</em> spp. was 2.45 in aerobically packed samples, count of <em>Pseudomonas </em>spp. was lower than 1.00 log CFU.g<sup>-1</sup> in vacuum packed samples and in the sample with garlic on the 8<sup>th</sup> day of storage. The number of <em>Pseudomonas</em> spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (<em>p </em><0.05).</p>}, journal={Potravinarstvo Slovak Journal of Food Sciences}, author={Kunová, Simona and Haščík, Peter and Lopašovský, Ľubomír and Kačániová, Miroslava}, year={2021}, month={May}, pages={453–459} }