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

Simple item page
dc.contributor.authorErgönül, B
dc.date.accessioned2024-07-18T11:46:58Z
dc.date.available2024-07-18T11:46:58Z
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 A degrees C, another group was kept at ambient temperature (+25 A degrees 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 A degrees C.
dc.identifier.issn1661-5751
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3169
dc.language.isoEnglish
dc.publisherSPRINGER BASEL AG
dc.subjectVEGETABLES
dc.subjectQUALITY
dc.subjectO157-H7
dc.subjectPRODUCE
dc.subjectGROWTH
dc.titleSurvival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures
dc.typeArticle

Files

Collections

Web of Science Koleksiyonu