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The presence of P25 also improved the mineralization. Three primary degradation pathways of SDZ degradation were proposed, including the attacking of the benzene ring, the oxidation of the amino group and the extrusion of SO2. Low-temperature long-time (LTLT) cooking may lead to risk of potential survival of pathogenic bacteria such as Clostridium perfringens in cooked meat. In this study, the effect of LTLT cooking on C. perfringens was investigated at temperatures commonly used by caterers. Brain heart infusion broth (BHI and meat c
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