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Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

EngineeringFood Service AreasMicrobial ContaminationEffluent DisposalEnvironmental EngineeringOxidizing WaterBioremediationFood MicrobiologyWater TreatmentEnvironmental MicrobiologyMicrobiologyMicrobiological DegradationElectrolyzed WaterWastewater TreatmentHealth Sciences