After 24 hour holding at room temperature (23C), Salmonella counts in PBM were reduced by 84.2% compared to Salmonella counts in deionized water. The results showed the potential of environmental probiotics in controlling Salmonella
Therefore, it is suggested to do storage study on fresh produce (i.e. strawberry and tomatoes) after inoculating them with Salmonella and subsequently spray them with environmental probiotics blend of probiotics. The purpose of this approach is to see how much environmental probiotics control the growth of Salmonella during storage of the fresh produce at room and refrigerator temperatures.
