Table 2

	Mesophylic bacteria		Psicrotrophyc bacteria		Lactic acid bacteria		Yeasts
	Log(i) CFU/g	Log(f) CFU/g	Log(i) CFU/g	Log(f) CFU/g	Log(i) CFU/g	Log(f) CFU/g	Log(i) CFU/g	Log(f) CFU/g
no-FilterAir-3	2.94 ± 0.33^a	5.36 ± 0.07^c	2.00 ± 0.00^a	3.58 ± 0.25^c	2.79 ± 0.21^a	3.82 ± 0.19^b	2.60 ± 0.33^a	3.08 ± 0.90^b
FilterAir-3	2.84 ± 0.51^a	2.82 ± 0.32d	2.00 ± 0.00^a	3.44 ± 0.49^c	2.40 ± 0.19^a	3.26 ± 1.80^b	2.00 ± 0.00^b	2.00 ± 0.00^c
FilterMAP-3	2.84 ± 0.51^a	7.10 ± 0.14^a	2.00 ± 0.00^a	6.34 ± 0.20^a	2.40 ± 0.19^a	6.25 ± 0.52^a	2.00 ± 0.00^b	4.74 ± 0.17^a
Filter-PS-MAP	2.00 ± 0.01^b	4.98 ± 0.02^b	2.00 ± 0.00^a	4.66 ± 0.04^b	1.48 ± 0.21^b	4.69 ± 0.08^b	2.00 ± 0.00^b	2.00 ± 0.00^c

^a–d Means in the same column followed by different superscript lower cases are significantly different (P<0.05).

Table 2: Initial (Log_(i)CFU/g) and final (Log(f) CFU/g) cell loads of mesophylic bacteria, psicrotrophyc, acid lact bacteria and yeasts in fresh pasta samples analyzed in the final step. The analyses were conducted for no-FilterAir-3 and FilterAir-3 up 13 and 17 days, respectively due to moulds development. FilterMAP-3 and Filter-PS-MAP were monitored up to 45 and 50 days, respectively.