Fig. 3

Preservative potential of OEO in brine and cheese against Escherichia coli ATCC 25922. Sections present Escherichia coli growth in: (A) cheese samples, stored at 37 °C; (B) brine samples, stored at 37 °C; (C) cheese samples, stored at 4 °C; (D) brine samples, stored at 4 °C.