Fig. 2From: Evaluation of bacteriophage amplification assay for rapid detection of Shigella boydii in food systemspH stability (a) of Shigella boydii bacteriophages (■) and Escherichia coli O157:H7 (□) bacteriophages, and heat sensitivity (b) of S. boydii (●, ——) and E. coli O157:H7 (○, − − –) bacteriophages. The dotted line (∙∙∙∙∙, A) indicates the limit of detection of method used (10 PFU/ml)Back to article page