date:Nov 23, 2022
Several researchers have examined the fate of Shiga toxin-producing E. coli O157:H7 bacteria on romaine lettuce in the field and during post-harvest washing at processors. But little is known about potential changes in the microorganisms physiology during post-harvest cooling and refrigerated transport to processors, which could affect virulence and/or detectability.
Teresa Bergholz, Ph.D., with Michigan State University, hopes to characterize those changes on inoculated romaine lettuce under s