title: Pathogen.env.1.0
organism: Salmonella enterica
attributes.tag: collected_by
attributes.value: US Food and Drug Administration
attributes.tag: collection_date
attributes.value: 2025-01-14
attributes.tag: geo_loc_name
attributes.value: USA:CA
attributes.tag: isolation_source
attributes.value: chili ring
attributes.tag: lat_lon
attributes.value: missing
attributes.tag: strain
attributes.value: FDA1285441-C001-003
attributes.tag: isolate_name_alias
attributes.value: CFSAN141015
attributes.tag: ontological term
attributes.value: chili con carne (dish):FOODON_03301511
attributes.tag: IFSAC+ Category
attributes.value: multi-ingredient| seeded vegetables (solanaceous)
attributes.tag: source type
attributes.value: food
attributes.tag: FDA_Lab_Id
attributes.value: 1285441-C001-003
attributes.tag: project_name
attributes.value: GenomeTrakr
attributes.tag: food_origin
attributes.value: China
attributes.tag: purpose_of_sampling
attributes.value: targeted surveillance/monitoring
attributes.tag: sequenced_by
attributes.value: US Food and Drug Administration | Atlanta Human and Animal Food Laboratory (ATLHAF)
attributes.tag: food_industry_class
attributes.value: B Ground/Cracked Spice
attributes.tag: food_industry_code
attributes.value: 28 Spices, Flavors, and Salts
attributes.tag: food_processing_method
attributes.value: food (dehydrated) [FOODON:00002643]
attributes.tag: intended_consumer
attributes.value: human as food consumer
attributes.tag: BioSampleModel
attributes.value: Pathogen.env