Table 1 The effectiveness of BL EPEC to various food samples in reducing EPEC
Samples | Control (CFU/mL) | Number of bacteria (CFU/mL) | Reduction (%) | Log reduction (log10) | |||
|---|---|---|---|---|---|---|---|
Room temp. | 4 °C | Room temp. | 4 °C | Room temp. | 4 °C | ||
Lettuce | 3.08 × 108 | 1.76 × 108 | 7.8 × 106 | 42.86 | 74.68 | 0.24 | 0.60 |
Milk | 2.08 × 108 | 3 × 106 | 1 × 106 | 98.56 | 99.52 | 1.84 | 2.32 |
Tofu | TMTC | 3 × 106 | TFTC | TFTC | TFTC | TFTC | TFTC |
Chicken meat | 2.85 × 108 | TFTC | TFTC | TFTC | TFTC | TFTC | TFTC |
Shrimp | 2.3 × 108 | TFTC | TFTC | TFTC | TFTC | TFTC | TFTC |