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. 2014 May 14;2014:932191. doi: 10.1155/2014/932191

Table 2.

Mean concentration ranges of Staphylococcus, Salmonella, and Yersinia in salad samples.

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 (log⁡10 cfu/g).