Fig. 1From: Mungo bean sprout microbiome and changes associated with culture based enrichment protocols used in detection of Gram-negative foodborne pathogensEnumeration of microorganisms on fresh mungo bean sprouts during incubation in BPW (black square) and EE-broth (circle) at 37 °C (black line) and 42 °C (dashed line). Total APC counts were determined. Means from two independent experiments are plotted, and standard deviations are indicated by error bars Back to article page