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Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

Microbial ContaminationFood SpoilageCheddar CheeseFood MicrobiologyMicrobial ControlMicrobiologyInfection ControlPublic HealthFoodborne HazardMedicineFood SafetySalmonella EnteritidisPasteurized Milk