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Reductions of the foodborne pathogens E. coli O157:H7 (a), S. Typhimurium (b), and L. monocytogenes (c) inoculated onto ready-to-eat sausages, after treatment with 20-Hz/50% pulsed UVC-LED irradiation with dosages of 1, 3, and 5 J/cm2. The error bars indicate standard deviations.
