Table 5. Effect of antimicrobial treatments on production of staphylococcal enterotoxin A in cooked ground chicken breast meat held at 10°C, 25°C, and 43°C

10°C treatments	Time (days)
10°C treatments	Day 1	Day 3	Day 5	Day 7
Control	-^a	+^b	+	+
Tannic acid	-	-	+	+
Oregano	-	-	+	+
Combination	-	-	-	-
BHA	-	-	+	+
25°C treatments	Time (h)
25°C treatments	2 h	4 h	6 h	8 h
Control	-	-	-	+
Tannic acid	-	-	-	-
Oregano	-	-	-	-
Combination	-	-	-	-
BHA	-	-	-	-
43°C treatments	2 h	4 h	6 h	8 h
Control	-	+	+	+
Tannic acid	-	-	+	+
Oregano	-	-	+	+
Combination	-	-	-	+
BHA	-	-	+	+

-^a, negative test (no enterotoxin detected); +^b, positive test (enterotoxin detected).
Treatments: Tannic acid, 10 ppm tannic acid; Oregano, 200 ppm oregano essential oil; Combination, 200 ppm oregano essential oil + 10 ppm tannic acid.