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 5

ANOVA of E. coli reductions during gastric acid treatment in a TFS model^†.

Source	Degrees of freedom	Explained variance
Strain ()	4	1.0
Fermentation ()	1	56.3
Gastric acid incubation time ()	2	22.9
	4	0.1
	8	1.0
	2	8.1
Tube (within and )	50	6.0
Tube  ×   (within and )	100	3.8
Error	8	0.7
		0.83

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 gastric acid treatments for 1, 30, and 120 min (G1, G30, and G120, resp.; Table 2). Other factors are fermentation (4 or 20°C) and strain (E. coli isolates, Table 1).