In our study, Enterobacteriaceae, a facultative anaerobic bacterial group, formed a substantial part of the chicken meat microbial flora and reached final counts of 7.68 logs on day-20 (Fig. 1d). PJ, PJ–CH and PJ–CH–Z treatments produced significantly lower (P b 0.05) Enterobacteriaceae counts (approximately 1–2 log cycles) as compared to the control samples (day-20). Similarly, other researchers have reported that PJ inactivated Enterobacteriacea especially Escherichia
coli . Chitosan in combination with sulphite selectively inactivated Enterobacteriaceae to an undetectable level in fresh pork
sausages