Transcriptomic response of Escherichia coli O157:H7 on Romaine lettuce during the pre-processing interval
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.