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Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Superheated SteamMicrobial ContaminationFoodborne PathogensFoodborne IllnessFood ContaminantFood MicrobiologyBlack PeppercornsMicrobiologyInfection ControlPublic HealthFoodborne HazardMedicineEnteritidis ContaminationFood Safety