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Growth of Escherichia coli and Staphylococcus aureus within individual layers of lasagne was studied after spiking of ∼10 5 –10 6 CFU/g of each bacterial species into bolognese or béchamel sauces. Both E. coli and S. aureus grew by 3–4 log 10 cycles in each meal component. In a second study, alternate layers within a composite lasagne meal were spiked with ∼10 5 –10...
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