Figure 5. Recovered EHEC counts on green leafy produce contaminated with EHEC, treated with bacteriophage cocktail, and stored at 10°C under; (A) MAP with atmospheric air; (B) MAP with 5% O₂, 35% CO₂, 60% N₂ gas. Experiment was repeated twice in duplicates. Spi: Spinach; GLL: Green leaf lettuce; RL: Romaine lettuce; A: Air package; G: Gas package; NP: No phage; P: Phage treatment.