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

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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.

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  1. Food Engineering Department, Engineering Faculty, Celal Bayar University, Muradiye Campus, Muradiye, Manisa, Turkey

    Bülent Ergönül

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  1. Bülent Ergönül
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Correspondence to Bülent Ergönül.

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Ergönül, B. Survival characteristics of Salmonella Typhimurium and Escherichia coli O157:H7 in minimally processed lettuce during storage at different temperatures. J. Verbr. Lebensm. 6, 339–342 (2011). https://doi.org/10.1007/s00003-010-0646-3

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  • DOI: https://doi.org/10.1007/s00003-010-0646-3

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