Abstract:
The primary objective of this study is to estimate the prevalence of Salmonella strains in minimally processed vegetables, specifically parsley and coriander as we did at the laboratory. For this purpose, 20 samples of minimally processed parsley and coriander have been collected from various sources. Salmonella isolation was performed on selective agar ; The overall prevalence of Salmonella in minimally processed parsley and coriander was found in both gelose XLD and SS for the sample 5 but only in XLD for the 6th and 7th samples. "It is crucial to take appropriate measures to minimize the prevalence of Salmonella in minimally processed vegetables, through strict control measures such as thorough food safety protocols and regular monitoring of product quality."
