TABLE 4.

Survival of bacteria in dry foods after drying at 25°C for 24 h

Strain no.	Bacterial group	Population, log10 (dry foods/dried paper disks) in:
		Chocolates	Peanuts	Potato chips	Dried squid chips	Dried squid (plain)
1	Salmonella spp.	2.08	2.20	1.90	1.95	0.08
2		2.36	2.45	1.98	1.94	0.18
3		2.18	2.08	NTa	NT	NT
4		2.32	2.40	NT	NT	NT
13		2.30	1.96	NT	NT	NT
19	STEC O157	1.89	1.86	1.08	1.36	0.28
20		2.04	2.30	NT	NT	NT
21		2.32	2.62	NT	NT	NT
28		2.40	2.30	NT	NT	NT
31		2.08	2.30	NT	NT	NT
34	STEC O26	2.62	2.15	1.65	1.89	0.18
35		2.49	2.34	NT	NT	NT
36		2.32	2.20	NT	NT	NT
46		2.30	2.04	NT	NT	NT
47		2.18	1.98	NT	NT	NT

^aNT, not tested.