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Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

Microbial ContaminationMedicineFoodborne PathogensFoodborne IllnessFood MicrobiologyMicrobiologyInfection ControlLactic AcidFoodborne HazardChicken BreastClinical MicrobiologyAntimicrobial ResistanceFood SafetyListeria MonocytogenesHealth Sciences