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Food processing focus: How Salmonella enters the beef food chain

from Meatingplace

Government testing of ground beef indicates Salmonella contamination averages around 2.1 percent, and little improvement in contamination has been achieved over the past decade, even while the prevalence of E. coli O157:H7 in ground beef has declined more than 70 percent. Why? Recent studies have identified a potential source of S. enterica in the beef food chain as fat trim containing contaminated lymph nodes. more


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