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Apples and juices from large and small cidermakers were examined for the presence of coliform organisms and salmonellas. Coliforms were found both on the fruit and in the juice, and salmonellas were isolated on more than one occasion from the flume water. Experiments showed that salmonellas could survive in apple juice for 30 d at a pH of 3·6.
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Goverd et al. (1979) studied this question.
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