Fig. 1From: Effect of sequential presoaking and chlorine dioxide treatment on the inactivation of pathogenic Escherichia coli and Salmonella spp. on sprout seedsComparison between non-soaking and pre-soaking to the effect of ClO2 treatment on the inactivation of pathogenic E. coli (a) and Salmonella spp. (b) in alfalfa seedsBack to article page