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A Review of Nontuberculous Mycobacteria Presence in Raw and Pasteurized Bovine Milk

Association Between Equipment Maintenance Violations in Food Service Establishments and Their Risk Level According to the Ohio Administrative Code in Cincinnati, Ohio

Detecting Styrene With Spectral Fluorescence Signature Analysis

Discussing Symptoms With Sick Food Service Employees

Interpersonal Skills in the Practice of Food Safety Inspections: A Study of Compliance Assistance

Public Health Implications of Animals in Retail Food Outlets

Retail Risk Assessment and Lethality of Listeria monocytogenes and E. coli O157 in Naturally Fermented Sauerkraut

Use of an Environmental Swabbing Strategy to Support a Suspected Norovirus Outbreak Investigation at a Retail Food Establishment

Vegetable Lactic Acid Fermentations Under the Food and Drug Administration Model Food Code: Risk Analysis and Safe Processing Guidance

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