Incidence and behavior of Salmonella and Escherichia coli on whole and sliced zucchini squash (Cucurbitapepo) fruit.

The incidence of coliform bacteria (CB), thermotolerant coliforms (TC), Escherichia coli, and Salmonella was determined for zucchini squash fruit. In addition, the behavior of four serotypes of Salmonella and a cocktail of three E. coli strains on whole and sliced zucchini squash at 25+/-2 degrees C and 3 to 5 degrees C was tested.