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. 2000 Apr;66(4):1726–1729. doi: 10.1128/aem.66.4.1726-1729.2000

FIG. 2.

FIG. 2

Survivor curves for E. coli O157:H7 (non-acid-adapted cells) heated in pepperoni postfermentation to pH 4.8. Growth on TSA-SMAC represents total viable count; growth on SMAC represents uninjured cells only.