{"id":"W4390024837","doi":"10.1111/jfs.13101","title":"Lactic acid bacteria and spoilage bacteria: Their interactions in <i>Escherichia coli</i><scp>O157</scp>:<scp>H7</scp> biofilms on food contact surfaces and implications for beef contamination","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge; Public Health Agency of Canada; University of Manitoba","funders":"Beef Cattle Research Council; Mitacs","keywords":"Food spoilage; Bacteria; Biofilm; Microbiology; Food science; Lactobacillus; Escherichia coli; Lactic acid; Chemistry; Tryptic soy broth; Biology; Fermentation; Biochemistry","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005900522,0.0002208027,0.0003750409,0.00008746264,0.0002694567,0.0001702579,0.000192783,0.0001289893,0.000007354759],"category_scores_gemma":[0.0003273922,0.0001083189,0.0001221681,0.0004349275,0.00005276852,0.0003689539,0.00006913595,0.0002902882,0.000002725244],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006564022,"about_ca_system_score_gemma":0.00002721709,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008573912,"about_ca_topic_score_gemma":0.0003483783,"domain_scores_codex":[0.9986138,0.0001131996,0.0005582274,0.0002603755,0.0001211592,0.0003332763],"domain_scores_gemma":[0.9977897,0.001343645,0.0004661999,0.00007237827,0.0001640015,0.0001641032],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00007622435,0.0001966989,0.004357207,0.000024579,0.0001125033,0.00000177318,0.0004322258,0.000002642369,0.9876345,0.0008116464,0.0004979701,0.005852039],"study_design_scores_gemma":[0.0009833756,0.003395471,0.9333187,0.0001090031,0.00004908295,0.00003955712,0.00182475,0.00006296986,0.03649639,0.0007201979,0.02292173,0.00007871928],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.996044,0.0003190589,0.00001668643,0.001924354,0.0003721654,0.0003992282,0.0006080542,0.00002987034,0.0002865805],"genre_scores_gemma":[0.9985833,0.0007469657,0.0001097222,0.0001873186,0.0001819318,0.00001764851,0.00009461281,0.000004818452,0.00007365002],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9511381,"threshold_uncertainty_score":0.4417116,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02820674485498847,"score_gpt":0.2501762902530157,"score_spread":0.2219695453980272,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}