Table 3.

Survival kinetic parameters of pathogenic E. coli in commercial kimchi (cabbage kimchi)

Bacteria	Temperature (°C)	Cabbage kimchi
		δ† (h)	ρ†† (shape)	Initial level (log CFU/g)	R2
Pathogenic E. coli	10	765.54 ± 122.19	2.92 ± 0.35	4.98 ± 0.58	0.944 ± 0.016
	17	133.76 ± 56.46	0.98 ± 0.49	5.47 ± 0.33	0.944 ± 0.037
	25	54.34 ± 2.49	1.52 ± 0.19	4.83 ± 0.04	0.902 ± 0.004
	37	20.59 ± 1.67	1.52 ± 0.05	5.04 ± 0.04	0.926 ± 0.019

^†δ(delta): Treatment time for the first decimal reduction ^†† p: Graph shape