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Raw eaten salad vegetables are normally consumed without heating, and therefore the possibility of food poisoning occurs. The present study was undertaken to examine the general bacteriological quality of some raw eaten salad vegetables grown by wholesalers in Ankara, Turkey, and to identify potential risk products for the consumers. In conclusion, the present study revealed the potential hazard of raw eaten salad vegetables. Therefore, the results highlighted the importance of proper processing before consumption. Compact dry is suggested for detection of the predicted microbial contamination in samples, to get a fast result with the lowest cost.
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