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Effect of storage temperature and time on the behavior of Salmonella, Listeria monocytogenes, and background microbiota on whole fresh avocados (Persea americana var Hass)

Whole Fresh AvocadosMicrobial ContaminationFoodborne PathogensFoodborne IllnessStorage TemperatureMicrobial EcologyFood MicrobiologyBackground MicrobiotaMicrobiologyInfection ControlMicrobiomePublic HealthMedicineFoodborne HazardFood Safety