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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

Subjects: Seasoning; Food Safety; Food Handling

  • Source: PLoS ONE, Vol 16, Iss 5, p e0250980 (2021)Repositório Científico de Acesso Aberto de PortugalRepositório Científico de Acesso Aberto de Portugal (RCAAP)instacron:RCAAPPLoS

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