Table 2.
Pathogens | Carrot (min–max) | Mean | Onion (min–max) | Mean |
---|---|---|---|---|
Staphylococcus | 2.0–5.2 (102–105) | 4 | 2.0–5.0 (102–105) | 3.2 |
Salmonella | 3.0–5.4 (103–105) | 4.4 | 2.0–5.4 (102–105) | 3.9 |
Yersinia | 3.3–5.4 (103–105) | 4.5 | 2.9–4.8 (102–105) | 3.9 |
*Range of microbial counts (log10 cfu/g).