Table 3. Numbers of viable Staphylococcus aureus in cooked ground chicken during storage at 10°C for 7 days

Treatments	Storage (days)
Treatments	0 day	1 day	3 day	5 day	7 day	SEM
	-------------------------------- Log CFU/g meat---------------------------------
Control	4.3^a^v	5.1^d^w	6.8^d^x	7.5^d^y	8.4^d^z	0.06
Tannic acid	4.3^a^v	4.6^b^w	5.5^b^x	6.7^c^y	7.3^b^z	0.02
Oregano	4.3^a^w	4.3^a^w	5.4^b^x	6.5^b^y	7.1^b^z	0.07
Combination	4.2^a^w	4.3^a^w	5.3^a^x	6.0^a^y	6.6^a^z	0.06
BHA	4.2^a^v	4.9^c^w	5.7^c^x	6.7^c^y	7.3^b^z	0.04
SEM	0.07	0.02	0.02	0.05	0.08

Different superscripts within a column of the same meat differ significantly (p<0.05).
Different superscripts within a row are differ significantly (p<0.05). n=4.