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Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

Microbial ContaminationEnvironmental EngineeringFood ContaminantToxicologyEcotoxicologyMicrobiologyChlorine DioxideDisinfectantMedicineShort-term ExposureChemical ContaminantFood SafetyFresh-cut Lettuce