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. 2023 Jan 15;12(2):411. doi: 10.3390/foods12020411

Figure 6.

Figure 6

Inactivation of C. perfringens in duck meat by endolysin LysCP28 after incubation for 72 h at 4 °C. Changes of C. perfringens viable counts (log CFU/g) after treatment: 500 µg/mL (Inline graphic), 100 µg/mL (Inline graphic), 50 µg/mL (Inline graphic), and 5 µg/mL (Inline graphic) were recorded. Control samples of 103 CFU/g (Inline graphic). Values correspond to the mean for three independent experiments.