Figure 2.

Survival of microorganisms in apple juice treated with 0.5 mM carvacrol and/or 0.25 mM p-cymene at 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 0.5 mM carvacrol (▲); juice inoculated with E. coli O157:H7 and treated with 0.25 mM cymene (■); and juice inoculated with E. coli O157:H7 and treated with the combination of 0.5 mM carvacrol plus 0.25 mM cymene (◆). The dotted line represents the lower detection limit of the plating technique. The pH of the juice was 3.21 on Day 0 and ranged between 3.16 and 3.32 on the final day of sampling (Day 20).

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