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  • Handling and cultivation of level 3 pathogens characteristic of foods.
  • Preservation and maintenance (deep freezing) of level 3 pathogens characteristic of foods.
  • Assessment of the viability, infectivity and physiological activities of level 3 pathogens (virus and bacteria)
  • Assessment of the efficacy of new technologies (physical, chemical and/or biological processes) of preservation and/or decontamination (if the utilization protocol of these processes allows for it) to reduce, eliminate or inactivate level 3 pathogens in food.