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tashima-tarsh/food-engineer

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Reasons from water activity, thermal microbiology, transport-coupled reaction, and rheology through heat-penetration studies, F0/D/z lethality integration, HACCP with prerequisite programs, and CFR Title 21 LACF/acidified-food rules while treating cold-point under-processing, aw and pH drift, post-process contamination, and unvalidated scale-up as first-class failure modes.