Type of Addition Essential Oil Day 0 Count (log10 CFU/g) Day 7 Count (log10 CFU/g) Day 14 Count (log10 CFU/g) Day 21 Count (log10 CFU/g) Total Reduction (Δlog10 CFU/g) Reduction/day (Δlog10 CFU/g per day)a Inoculation level - Low Product Control (0.0%) 2.5 2.2 0.8 0.7 1.8 0.102 a Product Cinnamon (0.05%) 2.8 2.8 1.3 0.0 2.8 0.148 a Product Cinnamon (0.1%) 2.1 2.1 0.0 0.0 2.1 0.125 a Product Thyme (0.1%) 2.9 2.9 0.0 0.0 2.3 0.145 a Coating Control (0.0%) 3.3 2.7 1.8 0.0 3.3 0.172 a Coating Cinnamon (0.05%) 4.5 4.5 1.8 0.0 4.5 0.244 a,b Coating Cinnamon (0.1%) 4.4 4.4 0.7 0.0 4.4 0.255 b Coating Thyme (0.1%) 3.1 3.1 0.7 0.0 3.1 0.177 a,b Inoculation level - High Product Control (0.0%) 5.9 5.9 2.8 3.6 2.3 0.151 a Product Cinnamon (0.05%) 5.5 5.5 3.5 2.7 2.7 0.151 a Product Cinnamon (0.1%) 5.2 5.2 3.2 2.9 2.3 0.135 a Product Thyme (0.1%) 6.3 6.3 4.8 3.4 2.9 0.157 a Coating Control (0.0%) 6.6 6.6 3.9 5.0 1.6 0.110 a Coating Cinnamon (0.05%) 6.4 6.4 5.2 2.7 3.7 0.184 a Coating Cinnamon (0.1%) 6.4 6.4 4.7 4.5 1.9 0.110 a Coating Thyme (0.1%) 6.7 6.7 4.7 3.5 3.2 0.172 a aReduction in cell viability per day with a different letter are significantly different (p<0.05) from rates for the same combination of level of inoculation and type of addition.

Table 7: Reduction in cell viability for Salmonella Typhimurium in extruded pet food products