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. 2009 Sep 18;75(22):6963–6972. doi: 10.1128/AEM.00291-09

FIG. 1.

FIG. 1.

Effect of temperature on rate of inactivation of E. coli in fermented meats or analogous aqueous systems. The data are shown as an Arrhenius plot [ln(inactivation rate) versus 1/absolute temperature]. The line shown is a simple linear regression fitted to the data for temperatures of 0 to 47°C (•) and fits the equation y = −10,483x + 30.974 (R2 = 0.607). Inactivation rate data for temperatures of <0°C and >47°C are given by open symbols. Equivalent Celsius temperatures are shown for convenience.