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The application of anti-browning solutions could unfortunately create a pathway for Listeria contamination, presenting a last resort for pathogen inactivation. Evaluations of antibrowning treatments, encompassing formulations and coatings with both antibrowning and antimicrobial properties, are the primary focus of the discussion, with Listeria and other microorganisms as testing subjects. A detailed analysis of research requirements and factors is presented to reduce the risk of pathogen contamination in fresh
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