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  • According to a report on foodborne outbreaks in Canada [6], the food vehicles most commonly implicated in outbreaks were leaf greens and herbs (26%), followed by seed sprouts (11%).Predictive models that describe the behavior of E. coli O157:H7 have been developed in broth based on temperature, pH, and additives, such as salt and sodium nitrite [7,8,9,10,11,12].
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