Fig. 2
From: Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test
Bacterial survival assay in onion samples: a Escherichia coli, b Klebsiella spp., c Salmonella spp., d Pseudomonas spp., e Bacillus spp., f Staphylococcus spp., g Listeria spp. and h Vibrio spp. Vegetable samples were processed and the bacterial cells were grown as described earlier. After inoculation, the culturable bacterial populations within the onion samples were estimated at every 24 h up to 15 days