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Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham

High Hydrostatic PressureMicrobial ContaminationFoodborne IllnessFood MicrobiologyMicrobiologyFoodborne HazardSodium NitriteFood QualityFood SafetyListeria MonocytogenesHealth Sciences