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Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

Food-borne PathogensMicrobial ContaminationFoodborne PathogensFoodborne IllnessFood MicrobiologySpices Essential OilsMicrobiologyInfection ControlPublic HealthFood QualityMedicineFoodborne HazardSensorial AcceptabilityAntimicrobial ResistanceFood Safety Risk AssessmentFood Safety