Figure 1.

Survival/growth of microorganisms in apple juice treated with 1.25 mM carvacrol or p-cymene at 25° and 4°C. Data points represent: control with no additions (●); control inoculated with E. coli O157:H7 (○); juice inoculated with E. coli O157:H7 and treated with 1.25 mM carvacrol (▲); juice inoculated with E. coli O157:H7 and treated with 1.25 mM p-cymene (■). Sampling of control batches at 25°C was discontinued after 7 d due tovisible spoilage. Dotted line represents the lower detection limit of the plating technique. The pH of the juice was 3.17 on Day 0 and ranged between 3.30 and 3.44 on the final day of sampling (Days 7 and 20 at 4° and 25°C, respectively).

Kiskó and Roller BMC Microbiology 2005 5:36   doi:10.1186/1471-2180-5-36
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