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Fig. 2 | BMC Microbiology

Fig. 2

From: Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

Fig. 2

Standard Plate Count (SPC) of pre-packed salads and salad bar ingredients. NS: The difference in SPC was not significant (p > 0.05). *: The difference in SPC was significant (p < 0.05). **: The difference in SPC was significant (p < 0.005). ***: The difference in SPC was significant (p < 0.001). Outliers. ---: Singapore’s regulatory limit for SPC in ready-to-eat food (<5 log CFU/g) [37]

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BMC Microbiology

ISSN: 1471-2180

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