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Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce

Ultraviolet LightEngineeringMicrobial ContaminationPhotochemistryEnvironmental EngineeringFood MicrobiologyWater TreatmentEnvironmental MicrobiologyUv-c IrradiationMicrobiologyDisinfectantWater-assisted Ultraviolet LightFresh ProduceHydrogen PeroxideFood SafetyHealth Sciences