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1) Ross (2008)Institute for Food Safety and HygieneDifference in reduction rate between rind and core• At growth-preventing conditions reduction rate proposed to mainly depend on temperature 1• Water activity and pH only minor differences between rind and core• Temperature in ripening chamber remains constant• Gradient in carbon dioxide as causative factor?−Higher partial pressure of CO 2 in core than in rind leading to faster inactivation?• Outermost edible part the most favorable zone for survival of E. coli?
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