Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26<i> Escherichia coli</i>

<div>Schematic representation of the cheese processing conditions and microbiological analyses performed.</div>

BioMed Research International

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Figure 1

Figure 1: Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26<i> Escherichia coli</i> 

Figure 1 | Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli 