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Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate

Vacuum-packed Cooked MeatsMicrobial ContaminationFoodborne PathogensFoodborne IllnessFood MicrobiologyFood PreservationMicrobiologyFoodborne HazardPublic HealthFood QualityMeat ScienceFood SafetyListeria MonocytogenesHealth Sciences