摘要：In this study, lemon juice, vinegar and the mixture of lemon juice-vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella cells on carrot, rocket and spring onion. The statistical analysis was carried out to demonstrate the most effective treatment and to show behavior of different antimicrobial agents on different vegetables. It has been shown that lemon juice, vinegar and the mixture of lemon juice-vinegar used in the experiment have an antimicrobial effect on Salmonella cells which was inoculated on vegetables. The antimicrobial effects of these products have changed depending on the type of vegetables, inoculum levels and the contact time with antimicrobial agents. On green onion samples vinegar has been found to be the most effective agent while the mixture of lemon juice-vinegar was the most effective agent for rocket and carrot samples.
