Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt

<table>Log of CFU/mL of E. coli and S. Enteritidis during yogurt preparation and refrigerated storage in Y3.</table>

International Scholarly Research Notices

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Figure 3

Figure 3: Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt

Figure 3 | Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt 