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prior to application of novel decontamination P. A. Kendall, and J. N. Sofos. 2002. Destruction of microorganisms on chicken carcasses by steam and strategies, the potential of such interventions boiling water immersion. Food Control 13(6–7): to induce microbial resistance through adap- 445–450. tation should also be considered. Aymerich, T., P. A. Picouet, and J. M. Monfort. 2008. Decontamination technologies for meat products. Meat Science 78(1–2):114–129. Bacon, R. T. 2005. Physical decontamination strategies References for meat. In Improving the Safety of Fresh Meat,

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