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Titlebook: Viruses in Foods; Sagar M. Goyal,Jennifer L. Cannon Book 2016Latest edition Springer International Publishing Switzerland 2016 epidemiolog

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Alvin Lee,Stephen Grovepecific way of treating medical phenomena, i.e. to a specific type of thinking. In substance such separateness of the way of thinking is nothing extraordinary. One has only to realize the difference between the way of thinking of a scientist and that of a humanist, even if the subject in question is
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use efficient and low computational AI algorithms to identify such defective products. In this paper, we have compared and contrasted various pre-trained and custom-built architectures using model size, performance, and CPU latencyin the detection of defective casting products. Our results show that
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Case Studies and Outbreaks: Fresh Produce,ng steps due to improperly sanitized equipment or wash water. Contamination during production and processing has recently led to large scale outbreaks of HuNoV associated with strawberries in 2012 (Bernard et al. 2014; Made et al. 2013) and of HAV in green onions in 2003 (Wheeler et al. 2005).
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Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses,This chapter focuses on the testing and application of microbicidal chemicals (disinfectants and hand hygiene agents) to inactivate viruses on inanimate and animate food contact surfaces as well as for the decontamination of foods consumed raw or with minimal processing.
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