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. 2008 Nov 14;75(2):434–445. doi: 10.1128/AEM.01426-08

FIG. 8.

FIG. 8.

Comparison of inactivation of Clostridium sporogenes FRRB 2790 in 30% (wt/wt) Bolognese sauce (A), 50% (wt/wt) cream sauce (B), and rice water agar (C) by heat-only and HPT processing. ▪, heat-only inactivation at 105°C. (A) ▵, 600 MPa, 102°C, 60 s; ⋄, 600 MPa, 104°C, 60 s; ×, 600 MPa, 106°C, 30 s; □, 600 MPa, 106°C, 60 s. (B and C) ▵, 600 MPa, 102°C, 120 s; ⋄, 600 MPa, 104°C, 120 s; ×, 600 MPa, 106°C, 60 s; □, 600 MPa, 106°C, 120 s. Heat-only inactivation data are means of two replicates, and error bars are standard deviations. HPT inactivation data are for independent samples, and error bars are 95% confidence intervals for the MPN.