Table 2.
Survival of L. innocua in artisanal Minas cheese samples produced in Serro, Brazil, over 60 days of ripening.
Test results | Ripening time (days) |
||||
---|---|---|---|---|---|
5 | 15 | 30 | 45 | 60 | |
Conventional | 3/3a | 3/3 | 3/3 | 3/3 | 1/3 |
Lateral Flow System™ | 1/3 | 3/3 | 2/3 | 2/3 | 0/3 |
Positive samples/total samples.