In the article “Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30” by Jane Snelling, Sahar Malekmohammadi, Teresa M. Bergholz, Jae Ohm, and Senay Simsek, Journal of Food Protection 83(5):836‐843, 2020, https://doi.org/10.4315/JFP-19-491, the legend for Figure 2 (p. 841) should read as follows:

FIGURE 2. Inactivation of E. coli O121 (A) and Salmonella (B) on wheat kernels treated with vacuum steam. Boxes represent the log N/N0 of each pathogen, and circles with whiskers represent the temperature profile. Data for each of the three replicates are plotted, with the regression line indicated by a solid line. Data for the microbial populations were averaged for the three technical replicates.

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