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. 2021 May 12;9(5):1045. doi: 10.3390/microorganisms9051045

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Influence of the temperature of the grilled chicken at time of manipulation before consumption (90 °C/60 °C) on the (A) mean probability of one CFU of ESBL-/AmpC-producing E. coli being transferred to grilled chicken and (B) number of ESBL-/AmpC-producing E. coli transferred (on average) to a portion of grilled chicken.