Fig. 3. Population of Aspergillus parasiticus in fresh pizza crust treated treated with natural and synthetic preservatives (Black ¼ control, White ¼ deheated oriental mustard flour
added as ingredient, Dark gray ¼ oriental mustard flour þ water in a sachet, Light gray ¼ AITC on filter paper, Cinnamon ¼ AITC in a sachet, Light blue ¼ sorbic acid þ calcium
propionate). Significantly different from the control, P 0.05 (*), P 0.001 (**), P 0.0001 (***). (For interpretation of the references to colour in this figure legend, the reader is
referred to the web version of this article.)