Table 2 Escherichia coli cell counts (Log CFU/g, mean±SD) in fresh meats (pork and beef) and fresh-cut lettuce after 0, 4, and 5 h- and 0, 3, 6, and 12 h-enrichment with E. coli (EC) broth
| Food matrix | TargetedE. coli cell counts(Log CFU/g) | Enrichment time (h) |
| 0 | 3 | 4 | 5 | 6 | 12 |
| Pork | 1 | 0.7±0.0 | -1) | 4.7±0.0 | 5.9±0.5 | - | - |
| 2 | 1.5±0.0 | - | 5.8±0.0 | 7.1±0.4 | - | - |
| 3 | 3.1±0.0 | - | 6.9±0.0 | 8.5±0.1 | - | - |
| Beef | 1 | 0.8±0.2 | - | 4.4±0.6 | 6.0±0.6 | - | - |
| 2 | 1.5±0.2 | - | 6.1±0.1 | 7.1±0.6 | - | - |
| 3 | 3.0±0.0 | - | 7.3±0.1 | 8.0±0.2 | - | - |
| Fresh-cut lettuce | 1 | 1.0±0.2 | 4.2±0.2 | - | - | 6.3±0.0 | 7.2±0.0 |
| 2 | 1.7±0.2 | 5.5±0.2 | - | | 8.3±0.0 | 9.0±0.0 |
| 3 | 3.1±0.2 | 6.5±0.1 | - | - | 8.4±0.0 | 8.0±0.0 |
1) Not applied.