Variation in recovery of Salmonella strains extracted from leafy greens

Authors :: Jye-Yin Liao
Marilyn C. Erickson
Source :: LWT. 107:185-190
Publication Year :: 2019
Publisher :: Elsevier BV, 2019.
Abstract: This study investigated the degree of extraction from leafy green tissue (green leafy lettuce, spinach, red cabbage) artificially inoculated with five individual strains of Salmonella at 3–4 log CFU. Inclusion of salt at levels of 0.50 M–0.75 M in the extraction solution improved recovery of S. Enteritidis Benson (P

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