FIG. 4.

Survival of Escherichia coli O157:H7 treated with different concentrations of microencapsulated AIT during fermentation (first 3 days) and extended drying (next 42 days) of salami. ♦, control salami; •, salami with 500 ppm of AIT; ▴, salami with 750 ppm of AIT; ▪, salami with 1,000 ppm of AIT. Organisms were recovered on CT-SMAC agar incubated at 37°C. IMS was performed for each presumptively negative sample after 24 h of enrichment in TSB at 37°C. Error bars represent standard deviations.