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Fates of attached E. coli o157:h7 on intact leaf surfaces revealed leafy green susceptibility
Mengyi Dong
, Maxwell J. Holle
,
Michael J. Miller
,
Pratik Banerjee
, Hao Feng
Food Science and Human Nutrition
Nutritional Sciences
Carl R. Woese Institute for Genomic Biology
Center for South Asian and Middle Eastern Studies
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peer-review
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Keyphrases
Escherichia Coli O157
100%
Leaf Surface
100%
Leafy Greens
100%
Intact Leaves
100%
Lysate
83%
Green Leaves
50%
Kale
50%
Collards
50%
Leaf Lettuce
50%
Bacterial Growth
33%
Lettuce
33%
Epicuticular Wax
33%
Wax Composition
33%
Physicochemical Properties
16%
Room Temperature
16%
Incubation
16%
Spinach
16%
Human Pathogens
16%
Foodborne Outbreak
16%
Bacterial Attachment
16%
Commonly Consumed
16%
Romaine Lettuce
16%
Romaine
16%
Baby Spinach
16%
Growth Potential
16%
Stomata Size
16%
Leaf Surface Roughness
16%
Immunology and Microbiology
Leaf Surface
100%
Escherichia Coli O157:H7
100%
Cell Lysate
83%
Bacterial Growth
33%
Room Temperature
16%
Human Pathogen
16%
Stoma
16%
Food Science
Leafy Greens
100%
Escherichia Coli O157
100%
Kale
50%
Bacterial Growth
33%
Romaine Lettuce
16%
Agricultural and Biological Sciences
Escherichia coli
100%
Kale
50%
Leaf Lettuce
50%
Epicuticular Wax
33%
Stoma
16%
Romaine Lettuce
16%