Skip to main content
. 2020 Jul 31;99(10):5137–5142. doi: 10.1016/j.psj.2020.06.070

Figure 1.

Figure 1

Salmonella Typhimurium population (log10 cfu/mL ± SD) recovered on inoculated chicken wings immersed in various concentrations of peracetic acid (PAA) adjusted to different pH levels (8.2, 10, and 11) and sodium hydroxide at pH 11 for 10 s and 60 min. a–cMeans with the different letter indicate significant differences (P ≤ 0.05) between treatments when treated for 10 s. w–zMeans with the different letter indicate significant differences (P ≤ 0.05) between treatments when treated for 60 min ∗Indicates significant differences (P ≤ 0.05) within treatment at different immersion time periods (10 s and 60 min) and same pH level.