Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons.

@article{Ukuku2007EffectOT,
  title={Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons.},
  author={Dike O. Ukuku and Gerald M Sapers},
  journal={Food microbiology},
  year={2007},
  volume={24 3},
  pages={288-95}
}
The effects of a waiting period at room temperature ( approximately 22 degrees C) before refrigerating fresh-cut watermelon, cantaloupe and honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, honeydew melons and watermelons were washed with water, and fresh-cut pieces from individual… CONTINUE READING