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. 2016 Feb 2;7:15. doi: 10.3389/fmicb.2016.00015

FIGURE 1.

FIGURE 1

(A) Effect of Rutin (RT) and Resveratrol (RV) with or without Chitosan (CH) on EHEC in uncooked ground beef patties stored at 4°C for 5 days. (B) Effect of RT with or without CH on EHEC in ground beef patties stored at 4°C for 5 days and cooked to an internal temperature of 65°C. (C) Effect of RV with or without CH on EHEC in ground beef patties stored at 4°C for 5 days and cooked to an internal temperature of 65°C. # – Negative by Enrichment. ∗ Treatments were significantly different from the control at P < 0.05.