| http://www.w3.org/ns/prov#value | - icient energy to decouple and neutralize pathogens and other contaminants existing on the produce; applying a solute-laden slurry layer to at least a portion of the external surface of the produce; subjecting the produce to a first accelerated drying procedure, wherein at least a portion of the moisture in the solute-laden slurry layer is removed to form a moisture reduced slurry layer on the prod
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