Fig. 1
From: Assessing the potential for Salmonella growth in rehydrated dry dog food
Comparison of normalized growth and/or survival [Log (N72) – Log (N0)] of a cocktail of S. Typhimurium CVM98 and S. Enteritidis KPL13076 in eight brands of dry dog food at added moisture levels of (a) 20%, (b) 35%, and (c) 50%, and incubated at 18, 22 and 28 °C for 72 h