Sublethal cooking temperatures and simulated digestion: survival responses of Listeria monocytogenes and the emerging contaminant Acinetobacter spp
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The persistence of bacterial pathogens in food products, even after cooking and gastrointestinal exposure, poses a significant public health risk. This study aimed to evaluate the survival and adaptability of Listeria monocytogenes and Acinetobacter spp. (A. b... ...
