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Project looks at E. coli risk during romaine post-harvest cooling
date:Nov 23, 2022
O157:H7 persister cells a form of dormancy.
Goal is to develop an online tool to help the industry identify practices that reduce the risk of E. coli O157:H7.
Compared to the growing season and processing, the time romaine spends in coolers and refrigerated transport after harvest is relatively small.

But I think its a great place where our project can contribute information about what happens during this short period of time, Bergholz said.

Also involved in the project, titled Quantifying r

07/02 12:22