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    2655. Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive survey

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    2656. Restaurant diners' attitudes and responses to a healthy dining campaign

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    2657. The impact of consumer food biotechnology training on knowledge and attitude

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    2658. Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat

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    2659. Disentangling the effects of generic advertisement from health information within a meat demand system

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    2660. Communicating food safety across cultures: issues of trust and credibility within diverse populations

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