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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., Lebrun, S, Van Nieuwenhuysen Tom, Cr\'e8vecoeur S, Vanleyssem R, Thimister J, Denayer Sarah, Jeuge S, Daube G, Clinquart A, and Fremaux B , Int J Food Microbiol, 2020 Dec 02, Volume 334, (2020)\par \par }