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

<div>Comparison of the log-linear tail models at isothermal conditions in mozzarella cheese during temperature treatments of cheese curds for E. coli O26 at 64°C (a) and E. coli O26 and O157 at 67°C (b), 70°C (c), 73°C (d), 77°C (e), and 80°C (f). Observed data are available from Trevisani et al. (2014) together with additional data generated at 64°C for E. coli O26.</div>

BioMed Research International

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Figure 5

Figure 5: Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli

Figure 5 | Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli 