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Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin

Microbial ContaminationMedicineFoodborne IllnessFood MicrobiologyMicrobiologyInfection ControlFood DisinfectionChicken SkinChlorine-based DisinfectantsFood Contact SurfacesDisinfectantFood SafetyHealth Sciences