Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

Figure 4

Time-related survival, at 4°C, of the low meat contamination level (10⁵ CFU/g) of P. aeruginosa, following treatment with increasing concentrations of T. algeriensis EO. The results represent the means of three replicate experiments, and error bars represent the standard error of the mean. Statistical significance differences: (significant), (very significant), and and (extremely significant). CFU: colony-forming unit; TC: Thymus algeriensis.