FIG 1.

Reduction of EHEC counts in single- and triple-strain inoculation experiments during the fermentation and maturation of raw fermented sausages up to day 14. EHEC cell counts were determined on SMAC agar. Values are presented as the means for three independent experiments with a triplicate setup and are expressed as log₁₀ CFU per gram. EHEC log₁₀ reductions were calculated by subtracting the EHEC count in fermented sausages on day 3, 7, or 14 from the EHEC count in the sausage batter on the day of production (day 0) (with both counts expressed in log₁₀ CFU per gram). The asterisk indicates a significant difference (P < 0.001) by the Holm-Sidak method.