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SATURATED STEAM TREATMENT AS A KILL-STEP FOR FOODBORNE PATHOGENS ON IN-SHELL PECANS AND PEROXYACETIC ACID FOR IMPROVING MICROBIAL SAFETY OF PECAN HALVES IN A FLOAT TANK SYSTEM
Pecans are low-moisture foods capable of supporting long-term survival of foodborne pathogens despite low water activity. The objectives of this study were to evaluate saturated steam treatment as kill-step for in-shell pecans and assess efficacy of peroxyacetic acid (PAA) during float tank operatio
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