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Survival of Salmonella Enteritidis Phage Type 30 on Inoculated Almonds Stored at −20, 4, 23, and 35°C

Microbial ContaminationMedicineFoodborne PathogensFoodborne IllnessInoculated Almonds StoredFood MicrobiologyMicrobial ControlMicrobiologyInfection ControlPublic HealthFoodborne HazardFood PreservativesFood Safety