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

<div>Estimated log reductions of<i> E. coli</i> O26 in mozzarella cheese at dynamic temperature conditions (temperature range: 64–80°C) during heat treatment of cheese curds. Continuous black line represents the mean log reductions while the grey dashed lines are the 95% CI. Dashed black lines describe the evolution of time/temperature conditions.</div>

BioMed Research International

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Figure 3

Figure 3: Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26<i> Escherichia coli</i> 

Figure 3 | Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli 