Transcriptomic response of Escherichia coli O157:H7 on Romaine lettuce during the pre-processing interval
收藏NIAID Data Ecosystem2026-05-02 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA1151692
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资源简介：
Wide knowledge gaps persist related to the genetic strategies employed by EHEC during the pre-processing storage time of whole head romaine lettuce and the potential impact on food safety. The study aims to determine how pre-processing conditions influence survival, persistence or stress resistance in E. coli O157:H7, and ultimately affecting produce safety risk.
创建时间：
2024-08-23
