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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.

B Source: Int J Food Microbiol, Volume 334 (2020) Keywords: Animals Botulinum Toxins Clostridium botulinum Cold Temperature Colony Count, Microbial cooking Food Handling Food Preservatives Pork Meat Sodium ...

Shaping Physical, Economic, and Policy Components of the Food Environment to Create Sustainable Healthy Diets.

affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to ...

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