Modelling the Survival of Acid-Adapted and Nonadapted <i>Escherichia coli</i> O157:H7 in <i>Burkina</i>: A Western African Traditional Fermented Milk Product

<div>Growth rate of AAEC and NAEC in <i>Burkina</i> samples at different storage temperatures (5, 15, and 30°C): (a) AAEC (acid-adapted E. coli O157:H7) and (b) NAEC (nonadapted E. coli O157:H7).</div>

International Journal of Food Science

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Figure 1

Figure 1: Modelling the Survival of Acid-Adapted and Nonadapted <i>Escherichia coli</i> O157:H7 in <i>Burkina</i>: A Western African Traditional Fermented Milk Product 

Figure 1 | Modelling the Survival of Acid-Adapted and Nonadapted Escherichia coli O157:H7 in Burkina: A Western African Traditional Fermented Milk Product 