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One of the major concerns in food and seafood industry, is the reduced oxygen environment which can increase the risk of anaerobic foodborne pathogens growth, such as Clostridium botulinum if temperature abuse occurs. In this article, we summarized the information about ROP.
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Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.
January 21, 2020