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Liha töötlemine

measures during slaughtering (such as coli O157:H7 and meat quality. Journal of Food decontamination interventions), may further Protection 68(4):666–672. Arthur, T. M., N. Kalchayanand, J. M. Bosilevac, D. M. enhance meat safety. However, further Brichta-Harhay, S. D. Shackelford, J. L. Bono, T. L. research is needed in order to evaluate the Wheeler, and M. Koohmaraie. 2008. Comparison of effect of such interventions on the sensory effects of antimicrobial interventions on multidrug- resistant Salmonella, susceptible Salmonella, and properties of foods and the feasibility of their Escherichia coli O157:H7.

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