Table 2.
Background information on the Bacillus thuringiensis isolates collected from food sources included in this study.
| Strain ID | Food source | Isolation context |
|---|---|---|
| CH_9 | Heated chicken breast | Army catering facility |
| CH_10 | Heated tomatoes | Army catering facility |
| CH_19 | Pork roast | Army catering facility |
| CH_24 | Heated potatoes | Army catering facility |
| CH_26 | Pollack filet & sauce | Army catering facility |
| CH_34 | Runner beans | Army catering facility |
| CH_35 | Ratatouille | Army catering facility |
| CH_40 | Rosemary | Retail level |
| CH_41 | Asia Mix (peppermint, coriander, thai chives) | Retail level |
| CH_42 | Organic oregano | Retail level |
| CH_43 | Organic sage | Retail level |
| CH_44 | Organic peppermint | Retail level |
| CH_48 | Rosemary | Retail level |
| CH_50 | Organic coriander | Retail level |
| CH_65 | Tarragon | Retail level |
| CH_66 | Basil | Retail level |
| CH_69 | Lasagna (precooked) | Surveillance |
| CH_72 | Vegetable juice (spinach, carrot, cucumber, mint) | Surveillance |
| CH_81 | Sauce (precooked) | Surveillance |
| CH_95 | Sushi | Retail level |
| CH_96 | Sushi | Retail level |
| CH_160 | Heated pasta | Surveillance |
| P01_1 | Honey | Self-surveillance |
| P01_3 | Honey | Self-surveillance |