Changes in inoculated subsp. Serovar Enteritidis and other microbiological qualities of vacuum-packed carrot slices after treatment with aqueous extract of .

After harvesting, pathogens can infect fresh vegetables in different ways. Pathogenic bacteria associated with fresh vegetables can cause widespread epidemics associated with foodborne illness. The aim of this study was to assess the microbiological quality of carrot slices after treatment with aqueous extracts of (AE) at different concentrations AE1 (10 mg/mL), AE2 (5 mg/mL), AE3 (2.5 mg/mL) and AE4 (1.25 mg/mL), and subsp. serovar Enteritidis, along with vacuum packaging and storage of carrots for 7 days at 4 °C. On days 1. and 7., total viable counts (TVC), and coliforms bacteria (CB), and count were all analysed. Microorganisms that were obtained from carrots were identified using MALDI-TOF MS Biotyper Mass Spectrometry. The total viable, coliform bacteria and counts were varied by the group of treatment. Higher counts were found in the control group on both days. The most isolated species of bacteria were and on the 1. day and on the 7. day. The current study adds useful information for a better understanding of how reacts to the effect of AE and its potential use as a sustainable washing method to eliminate bacteria from freshly cut carrots.