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Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients
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Increasing the safety and storage of pre-packed fresh-cut fruits and vegetables by supercritical CO2 process
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Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy
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Phages and engineered lysins as an effective tool to combat Gram-negative foodborne pathogens
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Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries
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Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces
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In vitro and in vivo antimicrobial activity of cinnamaldehyde and derivatives towards the intestinal bacteria of the weaned piglet
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Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide
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Guidance on date marking and related food information : part 2 (food information)
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Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores