Internalization of Salmonella in Leafy Vegetables during Postharvest Conditions

The consumption of fresh produce is increasing due to its role in promoting a healthy and balanced diet. However, this trend accompanied by increased foodborne disease cases associated with pathogens such as Escherichia, Listeria, Salmonella. Previous studies provided evidence that the internalization may be potential contamination route pose public health risk. This study investigates combination effects storage temperature humidity on Salmonella six types leafy greens (iceberg lettuce, romaine red green onion, spinach, kale) during stage. results indicated plays critical internalization, higher concentrations observed samples stored at 25 °C compared those 7 °C. mean concentration internalized iceberg lettuce sample was highest onion lowest > spinach kale onion). Mist conditions also had an impact internalization. group treated mist showed increase about 10–30% rather than without treatment. research emphasizes importance understanding factors influencing bacterial highlights need for proper minimize risk ensure food safety.