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The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions

Vp/map ConditionsMicrobial ContaminationFoodborne PathogensFoodborne IllnessSalmonella TyphimuriumFood MicrobiologyMicrobial ControlMicrobiologyInfection ControlOregano Essential OilPublic HealthMedicineFoodborne HazardAntimicrobial ResistanceFood Safety