(3) How could we avoid Clostridium botulinum contamination and risk according to the anaerobe, mesophilic, pH-dependent and aqueous-like properties of this pathogen? (10 %)

5. You are working in a fruit minimal processing factory and are assigned to develop a ready-to-eat combo box of fresh-cut salad vegetables which has a commercial shelf life of 72 h at least under low temperature refrigeration. Please discuss what kind of methods you could apply to achieve this goal? (15%)