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Thermal Inactivation of Listeria monocytogenes and Salmonella during Water and Steam Blanching of Vegetables

Microbial HazardMicrobial ContaminationFoodborne PathogensSteam BlanchingFoodborne IllnessFood MicrobiologyThermal ProcessingThermal InactivationMicrobiologyPublic HealthFoodborne HazardFood SafetyListeria Monocytogenes