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Escherichia coli and Cronobacter sakazakii in ‘Tommy Atkins’ minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water

Food FermentationMicrobial ContaminationEscherichia ColiCronobacter SakazakiiFood MicrobiologyFood PreservationEnvironmental MicrobiologyMicrobial EcologyFood ProcessingMicrobiologyPublic HealthFood QualityElectrolyzed WaterFood SafetyHealth Sciences