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Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration

High Hydrostatic PressureHealth SciencesMicrobial ContaminationMedicineFoodborne IllnessFood MicrobiologyMicrobiologyInfection ControlFoodborne HazardCooked HamClinical MicrobiologyAntimicrobial ResistanceFood SafetySalmonella Sp