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To compare the effectiveness of aqueous chlorine dioxide (CIO2), fumaric acid, and ultraviolet-C (UV-C) in food decontamination, we evaluated the kinetic parameters of bacterial inactivation by these non-thermal treatments. Foodborne pathogens were treated with aqueous CIO2, 0-10 ppm; fumaric acid, 0-600 ppm; or UV-C, 0-18 J/m2. Survival plots for aqueous CIO2 treatment gave dR values (concentration...
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