Corrigendum: Bacillus cereus Isolated From Vegetables in China: Incidence, Genetic Diversity, Virulence Genes, and Antimicrobial Resistance

• Pengfei Yu,
• Pengfei Yu,
• Shubo Yu,
• Juan Wang,
• Hui Guo,
• Hui Guo,
• Ying Zhang,
• Ying Zhang,
• Xiyu Liao,
• Xiyu Liao,
• Junhui Zhang,
• Junhui Zhang,
• Shi Wu,
• Qihui Gu,
• Liang Xue,
• Haiyan Zeng,
• Rui Pang,
• Tao Lei,
• Jumei Zhang,
• Qingping Wu,
• Yu Ding,
• Yu Ding

Affiliations

Pengfei Yu

Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Pengfei Yu

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Shubo Yu

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Juan Wang

College of Food Science, South China Agricultural University, Guangzhou, China

Hui Guo

Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Hui Guo

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Ying Zhang

Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Ying Zhang

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Xiyu Liao

Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Xiyu Liao

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Junhui Zhang

Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Junhui Zhang

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Shi Wu

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Qihui Gu

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Liang Xue

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Haiyan Zeng

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Rui Pang

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Tao Lei

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Jumei Zhang

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Qingping Wu

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

Yu Ding

Department of Food Science and Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Yu Ding

State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China