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Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stresses

Microbial ContaminationChicken Breast MeatSequential StressesFoodborne IllnessFood MicrobiologyMicrobiologyInfection ControlFoodborne HazardMedicinePoultry ScienceFood SafetySalmonella Typhimurium Pt4