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. 2015 Oct 30;81(23):8008–8021. doi: 10.1128/AEM.02216-15

FIG 3.

FIG 3

Forest plot of the overall mean log reduction of pathogens (E. coli O157:H7, L. monocytogenes, and Salmonella spp.) on different fresh produce achieved by sanitizing treatment with 0.00033 g/100 ml of gaseous chlorine dioxide (CD) at a time and temperature of 10 min and 25°C.