Machine Learning and Imputation to Characterize Human Norovirus Genotype Susceptibility to Sodium Hypochlorite.

Autor: Hamilton AN; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA., Maes F; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA.; Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium.; BESTMIX® Software, Vlaanderen, Maldegem, Belgium., Reyes GYC; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA.; Steuben Foods Inc., Bozeman, Montana, United States., Almeida G; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA.; Arkansas Children's Hospital, Little Rock, Arkansas, United States., Li D; Department of Food Science & Technology, Faculty of Science, National University of Singapore (NUS), Singapore, 117542, Singapore., Uyttendaele M; Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium., Gibson KE; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA. keg005@uark.edu.

Publikováno v: Food and environmental virology [Food Environ Virol] 2024 Dec; Vol. 16 (4), pp. 492-505. Date of Electronic Publication: 2024 Sep 11.