In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)

Table 1

Description of the different experimental groups.

Group	Number	Treatment
A: Test 1	5	Crude pectin pH2.5,5mg/Kg
B: Test 2	5	Crude pectin pH2.5, 10mg/Kg
C: Test 3	5	Hydrolyzed pectin pH 4, 1h, 5mg/Kg
D: Test 4	5	Hydrolyzed pectin pH 4, 1h, 10mg/Kg
E: Test 5	5	Hydrolyzed pectin pH 4, 12h, 5mg/Kg
F: Test 6	5	Hydrolyzed pectin pH 4, 12h, 10 mg/Kg
G: Neutral	5	Distilled water
H: Positive control	5	Ciprofloxacin (mg/Kg)
I: Negative water	5	Distilled water