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Penetration of Escherichia coli O157:H7 into Lettuce Tissues as Affected by Inoculum Size and Temperature and the Effect of Chlorine Treatment on Cell Viability

Lettuce TissuesMicrobial ContaminationVirulence FactorFood MicrobiologyEscherichia Coli O157MicrobiologyInfection ControlMedicineChlorine TreatmentClinical MicrobiologyAntimicrobial Resistance