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. 2022 Mar 8;20(3):e07128. doi: 10.2903/j.efsa.2022.7128

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© 2022 Wiley‐VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority.

This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.

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Predicted vs. observed log₁₀ reductions of Escherichia coli by HPP in different milk types, as predicted by the global linear model fitting

‘PastRawMilk’ in the legend, refers to raw milk that was centrifuged and standardised to different fat contents (6%) and pasteurised without prior homogenisation (Gervilla et al., 2000).