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Aim: To investigate the efficacy of steam pasteurization for reducing Salmonella serotype Enteritidis on raw almond surfaces.
Methods and Results: Nonpareil almonds were inoculated to 107–8 CFU g−1 with a Salm.Enteritidis cocktail (Salm. Enteritidis 43353, ME‐13, ME‐14) or Salm.Enteritidis phage type 30, dried overnight and subjected to steam treatments through a pilot‐sized vertical pasteurization...
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