“…These advantages make modified or automated plating and immunological-based techniques very acceptable by food microbiologists. Although several studies have been carried out to compare the rapid methods for enumeration and/or detection of indicator microorganisms and foodborne pathogens in several foods (Feldsine, Kerr, Shen, & Lienau, 2009;Oktay & Heperkan, 2006;Reiter, López, Jordano, & Medina, 2010;Silbernagel, Jechorek, Carver, Barbour, & Mrozinski, 2003;Silbernagel, Jechorek, Carver, Horter, & Lindberg, 2003;Yeh, Tsai, Chen, & Liao, 2002), research focusing on the use of rapid methods in vegetables are rare. Due to its background microbiota (Shi et al, 2009), naturally occurring inhibitors such as proteins presenting antimicrobial activity (Noriega et al, 2010;Sitohy & Osman, 2010), residuals of pre and/or post-harvest treatments such as pesticides (Cengiz, Certel, Karakaş , & Göçmen, 2007;Zhang, Liu, Yu, Zhang, & Hong, 2007), these studies are very relevant.…”