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Leuconostoc can be killed through heat treatment, such as pasteurization, which typically involves heating to at least 65°C (149°F) for a sufficient period. Additionally, the use of certain preservatives, such as sodium benzoate or potassium sorbate, can inhibit its growth. Maintaining proper sanitation practices in food production environments also helps prevent its proliferation. Lastly, ensuring low pH levels (acidic conditions) can deter the survival of Leuconostoc.

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