Frequency of association of Bt and non-Bt isolates with eight specific types of food.
| Title: | Frequency of association of Bt and non-Bt isolates with eight specific types of food. |
|---|---|
| Authors: | Mathilde Bonis (400102); Arnaud Felten (4281799); Sylvie Pairaud (10170906); Angélie Dijoux (10170909); Véronique Maladen (10170912); Ludovic Mallet (4599400); Nicolas Radomski (475617); Arnaud Duboisset (10170915); Chantal Arar (10170918); Xavier Sarda (10170921); Gaelle Vial (4512421); Michel-Yves Mistou (158946); Olivier Firmesse (6597059); Jacques-Antoine Hennekinne (6597056); Sabine Herbin (5266154) |
| Publication Year: | 2021 |
| Collection: | Smithsonian Institution: Digital Repository |
| Subject Terms: | Biochemistry; Medicine; Ecology; Cancer; Science Policy; Environmental Sciences not elsewhere classified; Biological Sciences not elsewhere classified; Chemical Sciences not elsewhere classified; Bt; foodborne outbreaks; FBO |
| Description: | The analysis was performed from 59 representative Bt and 437 representative non-Bt isolates, collected from FBO investigations (i.e. 1 isolate per FBO, per dish/foodstuff and per genotypic and phenotypic profile). The frequencies correspond to the % of each type of isolate collected from a dish containing tomatoes (including cooked tomatoes but excluding tomato sauce), lettuce, raw vegetables, fruits (raw and cooked), starch products, meat, fish or seafood, and spices or dried herbs. |
| Document Type: | still image |
| Language: | unknown |
| Relation: | https://figshare.com/articles/figure/Frequency_of_association_of_Bt_and_non-Bt_isolates_with_eight_specific_types_of_food_/14067324 |
| DOI: | 10.1371/journal.pone.0246885.g001 |
| Availability: | https://doi.org/10.1371/journal.pone.0246885.g001 |
| Rights: | CC BY 4.0 |
| Accession Number: | edsbas.7DD5738E |
| Database: | BASE |