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Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization

Macadamia NutsMicrobial ContaminationVacuum-steam PasteurizationFood MicrobiologyThermal ProcessingThermal InactivationMicrobiologyFood Safety