Figure 2.

Time-related survival, at 7 °C, of (a) VRE and (b) E. coli O157:H7 following treatment with increasing concentrations of potent EOs, respectively. Bacteria were supplemented in minced beef meat samples at 10³ CFU/g of meat. Values are the average of three individual replicates (means±S.D). Differences between samples were determined by Student's t-test and were considered to be significant when p≤0.05 at least.