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Survival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its population

EngineeringBotanyFresh-cut FruitUv-c IlluminationCronobacter SakazakiiFood MicrobiologyFood PreservationEnvironmental MicrobiologyMicrobial EcologyMicrobiologyRipeningPublic HealthPost-harvest PhysiologyPhotosynthesisPlant Physiology