作者：
Maria,Hoffmann [1]
;
James B,Pettengill [2]
;
Narjol,Gonzalez-Escalona [1]
;
John,Miller [2]
;
Sherry L,Ayers [3]
;
Shaohua,Zhao [4]
;
Marc W,Allard [4]
;
Patrick F,McDermott [1]
;
Eric W,Brown [4]
;
Steven R,Monday [1]
作者单位：
Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Nutrition, U.S. Food and Drug AdministrationCollege Park, MD, United States.
[1]
Division of Public Health Informatics and Analytics, Office of Food Defense, Communication and Emergency Response, Center for Food Safety and Nutrition, U.S. Food and Drug AdministrationCollege Park, MD, United States.
[2]
U.S. Department of Energy, Oak Ridge Institute for Science and EducationOak Ridge, TN, United States.
[3]
Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, U.S. Food and Drug AdministrationLaurel, MD, United States.
[4]
DOI
10.3389/fmicb.2017.01459
PMID
28824587
发布时间
2020-09-30
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