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Viability of Clostridium perfringens, Escherichia coli, and Listeria monocytogenes Surviving Mild Heat or Aqueous Ozone Treatment on Beef Followed by Heat, Alkali, or Salt Stress

Salt StressMild HeatMicrobial HazardMicrobial ContaminationEscherichia ColiMicrobiologyInfection ControlFoodborne HazardMedicineAntimicrobial Resistance