1. Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
2. Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
3. Institut de Biologie Intégrative et des Systèmes (IBIS), Université Laval, Québec City, Québec, Canada
4. Bureau of Microbial Hazards, Health Products and Food Branch, Food Directorate, Health Canada, Ottawa, Ontario, Canada