Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures
| dc.contributor.author | Ergönül B. | |
| dc.date.accessioned | 2025-04-10T11:15:04Z | |
| dc.date.available | 2025-04-10T11:15:04Z | |
| dc.date.issued | 2011 | |
| dc.description.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. | |
| dc.identifier.DOI-ID | 10.1007/s00003-010-0646-3 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/50712 | |
| dc.title | Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures | |
| dc.type | Article |