Ergönül, B2024-07-182024-07-181661-5751http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3169Salmonella 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.EnglishVEGETABLESQUALITYO157-H7PRODUCEGROWTHArticle