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This page is a summary of: Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands, Journal of Food Protection, June 2017, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-16-370.
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