Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid

Table 6

ANOVA of E. coli reductions during intestinal fluid treatments in a TFS model^†.

Source	Degrees of freedom	Explained variance
Strain ()	4	2.2
Fermentation ()	1	21.6
Gastric incubation time ()	1	8.3
Intestine incubation time ()	2	35.8
	4	0.8
	4	0.7
	8	0.5
	1	1.5
	2	2.7
	2	1.4
Tube (within and )	50	8.2
Tube  ×   (within and )	50	7.5
Tube  ×   (within and )	100	4.7
Error	130	4.1
		0.89

Main effects and two-factor interactions are included. The factor tube is modelled as random, while all other factors are considered fixed. Numbers in the table correspond to explained variances (sum-of-squares as % of total sum-of-squares), and significant effects on 1% level are marked by . The model is based on intestinal treatments for 30, 120, and 240 min (I30, I120, and I240, resp.; Table 2) after 30 or 120 min of gastric acid exposure (G30 and G120, resp.; Table 2). Other factors are fermentation (4 or 20°C) and strain (E. coli isolates, Table 1).