Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing <i>Escherichia coli</i> Strains during the Manufacture and Ripening of Camembert Cheese

<table>  Flowchart for the manufacture of lactic cheeses
made with microfiltered milk.</table>

International Journal of Microbiology

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Figure 1

Figure 1: Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing <i>Escherichia coli</i> Strains during the Manufacture and Ripening of Camembert Cheese 

Figure 1 | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese 