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Microbiological analysis of spoilage and potential foodborne pathogen bacteria during the ripening. (a) BP, Baird Parker agar, Staphylococcus spp.; (b) VRBG, violet red bile glucose agar, Enterobacteriaceae; (c) VRBL, violet red bile lactose agar, total coliforms; (d) PS103 pseudomonas agar, Pseudomonas spp.
