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Table 1 The effectiveness of BL EPEC to various food samples in reducing EPEC

From: Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (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
  1. TMTC too many to count; TFTC too few to count