Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures
Abstract
Salmonella Typhimurium and Escherichia coli O157:H7 strains were inoculated in minimally processed lettuce samples and survival characteristics of these pathogens during storage at two different temperatures. One group of samples was kept at refrigerator at +4 °C, another group was kept at ambient temperature (+25 °C). According to data obtained, the factor "temperature" significantly affected the pathogen bacteria counts of the samples (P < 0.05). Counts of these two pathogen bacteria were decreased in minimally processed lettuce during storage at +4 °C. © 2010 Springer Basel AG.