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. 2020 Mar 6;51(3):949–956. doi: 10.1007/s42770-020-00245-w

Fig. 2.

Fig. 2

a Growth of Listeria seeligeri NCTC11289, b pH, and c thiobarbituric acid reactive substances (TBARS) in artificially contaminated ready-to-eat pork ham during 10-day shelf life at 4 °C. Sample: ■, control (meat with no treatment); ▲, Nisaplin-treated meat; ◆, BLIS-treated meat