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

ERGÖNÜL B.

Journal fur Verbraucherschutz und Lebensmittelsicherheit, cilt.6, sa.3, ss.339-342, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s00003-010-0646-3
  • Dergi Adı: Journal fur Verbraucherschutz und Lebensmittelsicherheit
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.339-342
  • Anahtar Kelimeler: Minimally processed lettuce, S. Typhimurium, E. coli O157:H7
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

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.