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This page is a summary of: A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods, Comprehensive Reviews in Food Science and Food Safety, August 2026, Wiley,
DOI: 10.1111/1541-4337.70567.
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