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Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment

Food IrradiationMicrobial ContaminationFoodborne PathogensFood ContaminantPlant PathologyFood PreservationFood MicrobiologyMild Heat TreatmentMicrobiologyInfection ControlPublic HealthDisinfectantMedicineUv-c IrradiationFood Safety