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Effect of three preservatives on the growth of Bacillus cereus, Vero cytotoxigenic Escherichia coli and Staphylococcus aureus, on plates with gradients of pH and sodium chloride concentration

Antimicrobial SusceptibilityMicrobial ContaminationMedicineSodium Chloride ConcentrationMicrobiologyAntimicrobial CompoundFood PreservativesAntimicrobial ResistanceBacillus CereusFood SafetyHealth Sciences