Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures

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dc.contributor.authorErgönül B.
dc.date.accessioned2024-07-22T08:20:07Z
dc.date.available2024-07-22T08:20:07Z
dc.date.issued2011
dc.description.abstractSalmonella 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.
dc.identifier.DOI-ID10.1007/s00003-010-0646-3
dc.identifier.issn16615751
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17993
dc.language.isoEnglish
dc.subjectBacteria (microorganisms)
dc.subjectEscherichia coli
dc.subjectLactuca
dc.subjectSalmonella typhimurium
dc.titleSurvival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures
dc.typeArticle

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