| الوصف: |
Aim: This study was planned to determine the effects of mint and parsley extracts, vinegar, and chlorine on S. aureus load in lettuce leaves. It was also planned and carried out to evaluate the effectiveness of a salad dressing with appropriate organoleptic properties, developed by the researcher based on mint and parsley extracts. Material and Method: The study was carried out on lettuce samples, which is a difficult vegetable to clean. S. aureus was inoculated on the lettuce before disinfection. 200 ppm/L of chlorine, vinegar, mint, and parsley extracts as 50 mL/L from each were used as treatments for 5 and 10 minutes. 50 mL/L of salad dressing, prepared using mint and parsley extracts, was used and the lettuce specimens were either dipped in and out of the salad dressing or kept in for 5 minutes. p |
