Title of article
Time course study on the growth of Salmonella Enteritidis on raw vegetables used in sandwiches
Author/Authors
Elexson, N. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia , Tuan Zainazor, T. C. Universiti Putra Malaysia - Faculty of Food Science and Technology, Center of Excellence for Food Safety Research, Malaysia , Tunung, R. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia , Ubong, A. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia , Son, R. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia
From page
1505
To page
1508
Abstract
A time course study on the growth of Salmonella Enteritidis on raw vegetables used a part of the ingredients for sandwiches at room temperature and at 4°C, with initial microbial load of log 3 and log 1 spiked onto the lettuce and cucumber slices. The growth of Salmonella Enteritidis were higher at room temperature and were dose dependent. The information obtained in this study may contribute towards food handling solutions in order to be able to control the food safety of fresh produce.
Keywords
Salmonella Enteritidis , time , temperature , raw vegetable
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559982
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