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. 2022 May 27;11(11):1577. doi: 10.3390/foods11111577

Figure 4.

Figure 4

Anaerobic plate counts of background bacteria from cooked ham, chicken filet, and salami on RCM agar, and RCM agar with different combinations of the antibiotics Em (3 µg/mL), Cs (100 µg/mL) and Gm (15 µg/mL). Horizontal line indicates lower detection limit. Bars in dashed lines indicate complete absence of colonies. Error bars represent standard deviation of three independent samples from the same food packaging unit.