Figure 1

Inactivation of vegetative cells during the dynamic in vitro simulation of gastrointestinal passage with B. cereus ATCC 14579 (1), B. cereus NVH 1230–88 (2) and B. cereus FF 73 (3); the B. cereus total (a) and spore (b) counts were determined by plating on MYP without and with heat treatment (10 min at 80°C), respectively, in the lasagne verde (□), the mouth phase (◊), the stomach phase (Δ) and the duodenum phase (○); the average values and standard deviation of triplicate experiments on different days are presented.