Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

Table 2

Mean concentration ranges of Staphylococcus, Salmonella, and Yersinia in salad samples.

Pathogens	Carrot (min–max)	Mean	Onion (min–max)	Mean
Staphylococcus	2.0–5.2 (10^2–10^5)	4	2.0–5.0 (10^2–10^5)	3.2
Salmonella	3.0–5.4 (10^3–10^5)	4.4	2.0–5.4 (10^2–10^5)	3.9
Yersinia	3.3–5.4 (10^3–10^5)	4.5	2.9–4.8 (10^2–10^5)	3.9

∗Range of microbial counts (log10 cfu/g).