{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T07:21:43Z","timestamp":1772781703123,"version":"3.50.1"},"reference-count":92,"publisher":"American Society for Microbiology","issue":"23","license":[{"start":{"date-parts":[[2015,12,1]],"date-time":"2015-12-01T00:00:00Z","timestamp":1448928000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2015,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on\n            <jats:named-content content-type=\"genus-species\">Salmonella<\/jats:named-content>\n            spp.,\n            <jats:named-content content-type=\"genus-species\">Escherichia coli<\/jats:named-content>\n            O157:H7, and\n            <jats:named-content content-type=\"genus-species\">Listeria monocytogenes<\/jats:named-content>\n            . From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (\n            <jats:italic>P<\/jats:italic>\n            &lt; 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens,\n            <jats:named-content content-type=\"genus-species\">E. coli<\/jats:named-content>\n            O157:H7 was more resistant to ozone (1.6 mean log reductions), while\n            <jats:named-content content-type=\"genus-species\">L. monocytogenes<\/jats:named-content>\n            and\n            <jats:named-content content-type=\"genus-species\">Salmonella<\/jats:named-content>\n            presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (\u223c3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.\n          <\/jats:p>","DOI":"10.1128\/aem.02216-15","type":"journal-article","created":{"date-parts":[[2015,9,12]],"date-time":"2015-09-12T02:14:37Z","timestamp":1442024077000},"page":"8008-8021","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":66,"title":["Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce"],"prefix":"10.1128","volume":"81","author":[{"given":"Leonardo","family":"Prado-Silva","sequence":"first","affiliation":[{"name":"Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil"}]},{"given":"Vasco","family":"Cadavez","sequence":"additional","affiliation":[{"name":"CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Braganza, Portugal"}]},{"given":"Ursula","family":"Gonzales-Barron","sequence":"additional","affiliation":[{"name":"CIMO Mountain Research Centre, School of Agriculture (ESA), Polytechnic Institute of Braganza (IPB), Braganza, Portugal"}]},{"given":"Ana Carolina B.","family":"Rezende","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil"}]},{"given":"Anderson S.","family":"Sant'Ana","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil"}]}],"member":"235","reference":[{"key":"e_1_3_3_2_2","first-page":"113","article-title":"Promoting consumption of fruit and vegetables for better health","volume":"79","author":"Rekhy R","year":"2014","unstructured":"Rekhy R, McConchie R. 2014. Promoting consumption of fruit and vegetables for better health. Have campaigns delivered on the goals? Appetite 79:113\u2013123.","journal-title":"Have campaigns delivered on the goals? Appetite"},{"key":"e_1_3_3_3_2","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.g4490"},{"key":"e_1_3_3_4_2","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2014.1821"},{"key":"e_1_3_3_5_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268808001969"},{"key":"e_1_3_3_6_2","doi-asserted-by":"crossref","first-page":"173","DOI":"10.4315\/0362-028X.JFP-12-126","article-title":"Foodborne outbreaks in Canada linked to produce","volume":"74","author":"Kozak GK","year":"2013","unstructured":"Kozak GK, MacDonald D, Landry LFJ. 2013. Foodborne outbreaks in Canada linked to produce. J Food Prot 74:173\u2013183.","journal-title":"J Food Prot"},{"key":"e_1_3_3_7_2","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2014.1812"},{"key":"e_1_3_3_8_2","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0022751"},{"key":"e_1_3_3_9_2","doi-asserted-by":"publisher","DOI":"10.3389\/fcimb.2014.00030"},{"key":"e_1_3_3_10_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.00348-14"},{"key":"e_1_3_3_11_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02191-14"},{"key":"e_1_3_3_12_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.00416-15"},{"key":"e_1_3_3_13_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01018-14"},{"key":"e_1_3_3_14_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-14-132"},{"key":"e_1_3_3_15_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3733\/ucanr.8003","volume-title":"Postharvest chlorination: basic properties and key points for effective disinfection","author":"Suslow T","year":"1997","unstructured":"Suslow T. 1997. Postharvest chlorination: basic properties and key points for effective disinfection, p 1\u20138. University of California, Division of Agriculture and Natural Resources, Davis, CA."},{"key":"e_1_3_3_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2009.05.021"},{"key":"e_1_3_3_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2010.06.008"},{"key":"e_1_3_3_18_2","volume-title":"FDA finalizes report on 2006 spinach outbreak","author":"US Food and Drug Administration","year":"2007","unstructured":"US Food and Drug Administration. 2007. FDA finalizes report on 2006 spinach outbreak. US Food and Drug Administration, Silver Spring, MD."},{"key":"e_1_3_3_19_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-10-373"},{"key":"e_1_3_3_20_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-13-019"},{"key":"e_1_3_3_21_2","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1111\/j.1750-3841.2011.02486.x","article-title":"Evaluation of overhead spray-applied sanitizers for the reduction of Salmonella on tomato surfaces","volume":"77","author":"Chang AS","year":"2012","unstructured":"Chang AS, Schneider KR. 2012. Evaluation of overhead spray-applied sanitizers for the reduction of Salmonella on tomato surfaces. J Food Sci 77:65\u201369.","journal-title":"J Food Sci"},{"key":"e_1_3_3_22_2","first-page":"15","article-title":"Bacterial pathogens isolated from vegetables and application of sanitizers for control of L. monocytogenes ATCC 7644 in cucumber","volume":"11","author":"Ijabadeniyi OA","year":"2013","unstructured":"Ijabadeniyi OA, Ngcobo NS. 2013. Bacterial pathogens isolated from vegetables and application of sanitizers for control of L. monocytogenes ATCC 7644 in cucumber. Food Agric Environ 11:15\u201319.","journal-title":"Food Agric Environ"},{"key":"e_1_3_3_23_2","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2009.0429"},{"key":"e_1_3_3_24_2","doi-asserted-by":"crossref","first-page":"161","DOI":"10.17660\/ActaHortic.2013.989.20","article-title":"Effectiveness of stable ozone microbubble containing water on reducing bacteria load on selected leafy vegetables","volume":"989","author":"Inatsu Y","year":"2013","unstructured":"Inatsu Y, Kitagawa T, Nakamura N, Kawasaki S, Nei D, Bari ML, Kawamoto S. 2013. Effectiveness of stable ozone microbubble containing water on reducing bacteria load on selected leafy vegetables. Acta Hortic 989:161\u2013166.","journal-title":"Acta Hortic"},{"key":"e_1_3_3_25_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.04.011"},{"key":"e_1_3_3_26_2","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1016\/j.fm.2013.05.001","article-title":"Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157: H7, Listeria monocyotgenes and Salmonella spp","volume":"36","author":"Neo SY","year":"2013","unstructured":"Neo SY, Lim PY, Phua LK, Khoo GH, Kim SJ, Lee SC, Yuk HG. 2013. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157: H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts Food Microbiol 36:475\u2013480.","journal-title":"on mung bean sprouts Food Microbiol"},{"key":"e_1_3_3_27_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.03.018"},{"key":"e_1_3_3_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/0197-2456(86)90046-2"},{"key":"e_1_3_3_29_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.03.006"},{"key":"e_1_3_3_30_2","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2753.2001.00281.x"},{"key":"e_1_3_3_31_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2012.11.009"},{"key":"e_1_3_3_32_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2008.05.009"},{"key":"e_1_3_3_33_2","doi-asserted-by":"crossref","first-page":"1381","DOI":"10.4315\/0362-028X-68.7.1381","article-title":"Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce","volume":"68","author":"Bari ML","year":"2005","unstructured":"Bari ML, Ukuku DO, Kawasaki T, Inatsu Y, Isshiki K, Kawamoto S. 2005. Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce. J Food Prot 68:1381\u20131387.","journal-title":"J Food Prot"},{"key":"e_1_3_3_34_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-5214(00)00092-2"},{"key":"e_1_3_3_35_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2013.06.031"},{"key":"e_1_3_3_36_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2013.04.002"},{"key":"e_1_3_3_37_2","doi-asserted-by":"publisher","DOI":"10.1111\/jam.12154"},{"key":"e_1_3_3_38_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2011.01.012"},{"key":"e_1_3_3_39_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.10.011"},{"key":"e_1_3_3_40_2","doi-asserted-by":"crossref","first-page":"1371","DOI":"10.4315\/0362-028X-67.7.1371","article-title":"Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves","volume":"67","author":"Lee S-Y","year":"2004","unstructured":"Lee S-Y, Costello M, Kang D-H. 2004. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves. J Food Prot 67:1371\u20131376.","journal-title":"J Food Prot"},{"key":"e_1_3_3_41_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.09.012"},{"key":"e_1_3_3_42_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2009.05.017"},{"key":"e_1_3_3_43_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.05.015"},{"key":"e_1_3_3_44_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(01)00716-4"},{"key":"e_1_3_3_45_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00113-7"},{"key":"e_1_3_3_46_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.04.002"},{"key":"e_1_3_3_47_2","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-011-0106-6"},{"key":"e_1_3_3_48_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2007.03.006"},{"key":"e_1_3_3_49_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2008.05.009"},{"key":"e_1_3_3_50_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.03.011"},{"key":"e_1_3_3_51_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2006.09.008"},{"key":"e_1_3_3_52_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.01.010"},{"key":"e_1_3_3_53_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.07.011"},{"key":"e_1_3_3_54_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.08.010"},{"key":"e_1_3_3_55_2","doi-asserted-by":"crossref","first-page":"1176","DOI":"10.4315\/0362-028X-68.6.1176","article-title":"Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce","volume":"68","author":"Sy KV","year":"2005","unstructured":"Sy KV, Murray MB, Harrison MD, Beuchat LR. 2005. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176\u20131187.","journal-title":"J Food Prot"},{"key":"e_1_3_3_56_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2013.02.004"},{"key":"e_1_3_3_57_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4664"},{"key":"e_1_3_3_58_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2010.06.009"},{"key":"e_1_3_3_59_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.01.021"},{"key":"e_1_3_3_60_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2008.05.012"},{"key":"e_1_3_3_61_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2006.11.019"},{"key":"e_1_3_3_62_2","doi-asserted-by":"crossref","first-page":"M409","DOI":"10.1111\/j.1365-2621.2005.tb08326.x","article-title":"Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes","volume":"70","author":"Yuk H-G","year":"2005","unstructured":"Yuk H-G, Bartz JA, Schneider KR. 2005. Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes. J Food Sci 70:M409\u2013M414.","journal-title":"J Food Sci"},{"key":"e_1_3_3_63_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.11.018"},{"key":"e_1_3_3_64_2","doi-asserted-by":"crossref","DOI":"10.1002\/9780470743386","volume-title":"Introduction to meta-analysis","author":"Borenstein M","year":"2009","unstructured":"Borenstein M, Hedges LV, Higgins JPT, Rothstein HR. 2009. Introduction to meta-analysis. John Wiley & Sons, Chichester, United Kingdom."},{"key":"e_1_3_3_65_2","volume-title":"R package version 3.1-111","author":"Pinheiro J","year":"2013","unstructured":"Pinheiro J, Bates D, Debroy S, Sarkar D. 2013. Nlme: linear and nonlinear mixed effects models. R package version 3.1-111. The R Development Core Team, Vienna, Austria."},{"key":"e_1_3_3_66_2","doi-asserted-by":"publisher","DOI":"10.18637\/jss.v036.i03"},{"key":"e_1_3_3_67_2","volume-title":"Finding groups in data","author":"Kaufman L","year":"2005","unstructured":"Kaufman L, Rousseeuw PJ. 2005. Finding groups in data. John Wiley & Sons, Somerset, NJ."},{"key":"e_1_3_3_68_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2011.12.016"},{"key":"e_1_3_3_69_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-67.10.2342"},{"key":"e_1_3_3_70_2","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2008.0142"},{"key":"e_1_3_3_71_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.12.036"},{"key":"e_1_3_3_72_2","doi-asserted-by":"publisher","DOI":"10.1146\/annurev.phyto.44.070505.143359"},{"key":"e_1_3_3_73_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-71.12.2384"},{"key":"e_1_3_3_74_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.02.005"},{"key":"e_1_3_3_75_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01073-08"},{"key":"e_1_3_3_76_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01084-09"},{"key":"e_1_3_3_77_2","doi-asserted-by":"publisher","DOI":"10.1111\/1751-7915.12186"},{"key":"e_1_3_3_78_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2008.10.003"},{"key":"e_1_3_3_79_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2008.08.001"},{"key":"e_1_3_3_80_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2011.02205.x"},{"key":"e_1_3_3_81_2","doi-asserted-by":"crossref","first-page":"586","DOI":"10.1038\/sj.jea.7500139","article-title":"Uptake of chlorination disinfection by-products; a review and a discussion of its implications for exposure assessment in epidemiological studies","volume":"10","author":"Nieuwenhuijsen MJ","unstructured":"Nieuwenhuijsen MJ, Toledano MB, Elliott P. Uptake of chlorination disinfection by-products; a review and a discussion of its implications for exposure assessment in epidemiological studies. J Expo Sci Environ Epidemiol 10:586\u2013599.","journal-title":"J Expo Sci Environ Epidemiol"},{"key":"e_1_3_3_82_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.watres.2007.01.032"},{"key":"e_1_3_3_83_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00369-X"},{"key":"e_1_3_3_84_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(03)00067-9"},{"key":"e_1_3_3_85_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2007.08.012"},{"key":"e_1_3_3_86_2","doi-asserted-by":"publisher","DOI":"10.1046\/j.1525-1594.1999.06224.x"},{"key":"e_1_3_3_87_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0167-7012(01)00385-2"},{"key":"e_1_3_3_88_2","volume-title":"Title 21, part 173.325. Secondary direct food additives permitted in food for human consumption: acidified sodium chlorite solutions","author":"Code of Federal Regulations","year":"2000","unstructured":"Code of Federal Regulations. 2000. Title 21, part 173.325. Secondary direct food additives permitted in food for human consumption: acidified sodium chlorite solutions. US Government Publishing Office, Washington, DC. (http:\/\/www.access.gpo.gov\/nara\/cfr\/waisidx_00\/21cfr173_00.html)."},{"key":"e_1_3_3_89_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-67.11.2375"},{"key":"e_1_3_3_90_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-67.2.303"},{"key":"e_1_3_3_91_2","first-page":"11","volume-title":"Ozone in water treatment: application and engineering","author":"Bablon G","year":"1991","unstructured":"Bablon G, Bellany WD, Bourbigot M-M, Daniel FB, Dor\u00e9 M, Erb F, Gordon G, Lauglais B, Laplanche A, Legube B, Martin G, Massechelein WJ, Pacey G, Reckhow DA, Ventresque C. 1991. Fundamental aspects. p 11\u2013132. In Langlais B, Reckhow DA, Brink DR (ed), Ozone in water treatment: application and engineering. American Water Works Association Research Foundation, Denver, CO."},{"key":"e_1_3_3_92_2","doi-asserted-by":"crossref","first-page":"1071","DOI":"10.4315\/0362-028X-62.9.1071","article-title":"Application of ozone for enhancing the microbiological safety and quality of foods: a review","volume":"62","author":"Kim JG","year":"1999","unstructured":"Kim JG, Yousef AE, Dave S. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: a review. J Food Prot 62:1071\u20131087.","journal-title":"J Food Prot"},{"key":"e_1_3_3_93_2","unstructured":"Achen M. 2000. Efficacy of aqueous ozone in inactivating Escherichia coli O157:H7 in pure cell suspensions and on apples. M.S. thesis. The Ohio State University Columbus OH."}],"container-title":["Applied and Environmental Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/AEM.02216-15","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/AEM.02216-15","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T18:01:41Z","timestamp":1645639301000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/AEM.02216-15"}},"subtitle":[],"editor":[{"given":"D. W.","family":"Schaffner","sequence":"additional","affiliation":[]}],"short-title":[],"issued":{"date-parts":[[2015,12]]},"references-count":92,"journal-issue":{"issue":"23","published-print":{"date-parts":[[2015,12]]}},"alternative-id":["10.1128\/AEM.02216-15"],"URL":"https:\/\/doi.org\/10.1128\/aem.02216-15","relation":{},"ISSN":["0099-2240","1098-5336"],"issn-type":[{"value":"0099-2240","type":"print"},{"value":"1098-5336","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,12]]},"assertion":[{"value":"2015-07-08","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2015-09-03","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2015-10-30","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}